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.

I love grits but it is hard to find good ones here. I used to be able to
get them. But now all I ever see are the instant ones. I suppose those are
better than no grits but I really don't prefer them.