On Sun, 21 Apr 2013 11:59:10 -0400, jmcquown >
wrote:

>I made grits this morning. I buy Lakeside Mills brand yellow grits:
>
>http://www.lakesidemills.com/
>
>I find the taste of yellow grits to be better, more "cornier" (if you
>know grits you know what I mean) than other [white] milled grits. They
>cook in about 20 minutes, no big hassle. Add butter (or in this case
>Smart Balance with olive oil), salt & pepper.
>
>To go with the grits: eggs, over-medium, simply seasoned with salt &
>pepper. Nothing fancy, no sauces. Just a tasty filling breakfast.
>
>Jill
>
>P.S. The leftover grits will be chilled, sliced and fried on a griddle
>at a later date. Possibly topped with a marinara sauce. Fried grits
>are like polenta.

Somehow I can't fathom fried grits with tomato sauce... I'd have made
this... good served with maple syrup:
http://ths.gardenweb.com/forums/load...00746.html%3F7