piedmont wrote:
>
> On 2/25/2010 2:52 AM, Christine Dabney wrote:
> > Just saw this post..
> >
> > http://blog.ruhlman.com/2010/02/how-...ached-egg.html
> >
> > Christine
> It wasn't until moving to SC that I began to appreciate grits, not that
> I'm in love with them. But I have learned how they are served, at least
> in my little neck of the woods.
>
> There is a great local restaurant called Jomars in Lancaster, SC. They
> have a fantastic buffet with SC fare.
>
> Anyway, the locals never eat grits like we Northerners tried to eat
> them, as if they were oatmeal and loaded up with cream, butter and brown
> sugar.
>
> They eat grits as a base or bed, then apply scrambled eggs, and/or
> cheese with sides of bacon or breakfast sausage and stir it up a wee bit.
>
> Some of the best grits I ate were the ones Big Jim did down at a cook
> out at Bob and Gingers, Lots of cheese's!

Cooked grits served "plain" (straight up) is always "raw" <---
Blech!!!!! <G> Whenever I make grits, it's always served with something
else mixed in, whether it's various cheeses (usually just one sort) and
chives, or crumbled bacon or sliced sausage links (cooked), etc.
Anything used to make fancy mashed or baked potatoes can be used to
'dress up' grits. Baked cheese grits with or without additional main
ingredients is also very good, too. The possibilities are nearly
endless I imagine a person can even mix in peas or broccoli or corn
or other veggies, too --- not that I would personally!!

Sky, a grits officionada and GRITS

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!