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.

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.

Do you plop the egg on the grits or eat it alongside?
Janet US

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

On 4/21/2013 12:47 PM, Janet Bostwick wrote:
> 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.
>
> Do you plop the egg on the grits or eat it alongside?
> Janet US
>
Alongside.

Jill

On 4/21/2013 1:10 PM, Brooklyn1 wrote:
> 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
>
Fried sliced polenta with tomato sauce is quite common as an appetizer
in Italian restaurants. Grits are a very close cousin to polenta.
Scrapple wasn't on our breakfast menu. Nor was maple syrup, although I
have some and if he wants it on grits he's welcome to it.

Jill

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.

On Sunday, April 21, 2013 11:59:10 AM UTC-4, jmcquown wrote:
> I made grits this morning. I buy Lakeside Mills brand yellow grits:
>
>
>
> http://www.lakesidemills.com/

What markets in SC or NC sell this? I may be driving thru this summer. Thanks.

On 4/21/2013 7:58 PM, Kalmia wrote:
> On Sunday, April 21, 2013 11:59:10 AM UTC-4, jmcquown wrote:
>> I made grits this morning. I buy Lakeside Mills brand yellow grits:
>>
>>
>>
>> http://www.lakesidemills.com/
>
> What markets in SC or NC sell this? I may be driving thru this summer. Thanks.
>
Publix.

Jill

On 4/21/2013 7:01 PM, Julie Bove wrote:
> 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.
>>
(snipped)
>> Jill
>>
> 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.
>
>
I'd rather go without grits than eat instant grits. I don't make these
very often but they're quite tasty. I'd send some to you except I
learned my lesson about that years ago. Someone in Australia wanted to
try grits... by the time it was done shipping that $1 box of grits cost
me $40. True story. I miss boli at times like this. He thought that
incident was very funny. RIP, Phil.

Jill

A ham steak and red-eye gravy to go on the grits would have been even
lovelier.