My friend told me the other day that she likes scrambled eggs mixed with her grits too. I haven’t tried it yet myself, but it does sound good.
I haven’t tried cooking grits yet either. I’ll have to try to remember to pick some up the next time I go shopping.
[QUOTE=Hockey Monkey]
A true Southerner will look at you sideways if you put sugar on your grits. We’uns use salt and butter, sometimes cheese, sometimes bacon pieces, sometimes Red-Eye gravy. But never, never sugar! So if you don’t want to be looked at sideways, don’t let them see you do it. 
(I’m sure it’s good, but I’ve never tried it, and probably never will since grits are soooooooooo good with salt and butter.)
[/QUOTE]
Ooh, grits with BACON SALT!!!
Grits are ground up corn, kinda like polenta.
I like them with a fried egg - over easy. I chop it up and dump it into the grits. Grits must < egg and the yolk needs to be runny runny runny to mix throughout. Add salt and pepper. mmmmm. Waffle house…
Oo, I hate runny eggs. But ya’ll have got me in the mood for some grits now, WITH SUGAR. 
I think I’ll see if our local grocery store has any.
The beauty of grits, to me anyway, is that I can enjoy them with cream and syrup (or jam mixed in) or with butter, salt and pepper. They’re scrummy with bacon too.
Mmmmmm grits.
My grandfather used to like sugar and cream on his grits. We blamed his mother, who was French. 
Clearly, the directions for 1 or 4 are for normal folks and the directions for 28 are for the ambitious ones trying for the rubber raft.
Thanks, Dolores Reborn. Corn porridge. That puts it into context for me.
(Around here, Grits are members of the Liberal Party of Canada.)
[QUOTE=Sunspace]
Thanks, Dolores Reborn. Corn porridge. That puts it into context for me.
(Around here, Grits are members of the Liberal Party of Canada.)
[/QUOTE]
Imagine my confusion reading Anne of Green Gables when the only “grits” I knew of were food. Thankfully the bit that dealt with politics was minor.
[QUOTE=Anaamika]
Why? How is it supposed to be eaten? I put sugar in my porridge, too, if that makes a difference.
I’m a Northerner through and through - can ya tell? But the sweet tooth really comes from me being Indian - Indian sweets are REALLY sweet.
[/QUOTE]
Haha, Anaamika and if you were to move to Britain, you would probably have to be a southerner, given the whole Scottish/English salt on porridge vs. sugar on porridge thing. 
I’ve never understood about “grits”, simply because it “sounds” so, well, gritty, and it is therefore somehow counter-intuitive that it should really be a type of porridgey thing. It sounds as though it ought to be made of of tiny little pebbles or something like that. Like the gravel people put in the driveway, that sort of thing. I should really look out and find if any local shops sell it, then I can try it.
Some people understand grits better if you say “ground hominy”.
[QUOTE=LurkMeister]
My liking Elvis, however, nearly caused another crisis, because she can’t stand him.
[/QUOTE]
She’ll be happy to know he’s dead, then. And it wasn’t pretty.
Green chile, cheese, chorizo, grits, eggs. That is all.
**Sunspace **when I was dating a man from Southern MississippI I put some maple sugar and walnuts on my grits. Im sure that after we broke up he consoled himself that I was too weird and Canadian for him. But I asked what Grits were too, first time it was mentioned…and yes, I had a mental image of Trudeau, Chretien, and yes even Joh Turner in a bowl with butter and salt being a breakfast food.
Hmm did that mental picture work for you?
[QUOTE=Contrapuntal]
She’ll be happy to know he’s dead, then. And it wasn’t pretty.
[/QUOTE]
And is it Waffle House that offers grits “covered, smothered, or scattered”? It’s been years since I was in one, and I may be thinking of hash browns.
When I try making my own grits, I will definitely try them with Bacon Salt.
[QUOTE=LurkMeister]
And is it Waffle House that offers grits “covered, smothered, or scattered”? It’s been years since I was in one, and I may be thinking of hash browns.
When I try making my own grits, I will definitely try them with Bacon Salt.
[/QUOTE]
Hash Browns.
I’ve been in N.C. for 25 years, and have never had a grit, let alone several.
[QUOTE=Tabula Rasa]
Green chile, cheese, chorizo, grits, eggs. That is all.
[/QUOTE]
[nitpick]
Green chile, goat cheese, chorizo, grits, eggs. That is all.
[/nitpick]
Never, ever sugar.
And sugar in cornbread? That’s California food. Seriously, I implore any out there who hasn’t tried non-sugar cornbread to give it a try.
Leave what’s left to dry out then crumble it up in milk; eat with a spoon. Or if you are more daring… buttermilk!
Mmmmm…
I’m in NC, and live 5 miles from a mill that has stone ground whole grits at the ready.
Spoilt rotten by excellent cheese grits all the time. I don’t like shrimps, but, see the appreciation, and, if anyone wants, can post a great Shrimp and Grits recipe, learned from the Masters.
[QUOTE=elelle]
I’m in NC, and live 5 miles from a mill that has stone ground whole grits at the ready.
Spoilt rotten by excellent cheese grits all the time. I don’t like shrimps, but, see the appreciation, and, if anyone wants, can post a great Shrimp and Grits recipe, learned from the Masters.
[/QUOTE]
Gimme. 
Really, did you think not one of us would ask?
Southerners can’t put any sugar in their grits.
Because they already poured it all into their tea.
Bless their hearts
