What’s wrong with dried corn, ground up and cooked?
A Southern writer, Lewis Grizzard, once opined that the best way to send Northerners away was to feed them instant, unbuttered, unsalted grits. I’m not a True Southerner™ since Texas is sort of not-quite-South, not-quite-West, but I’ve eaten a share of grits even though I did not grow up with them as part of my family tradition.
Instant grits taste…instant. I prefer salt, butter, and lots of black pepper. Gourmet grits may have cream, or you might find cheese grits on a menu. Jeff Wagg had a great experience trying grits in the South, which you can read about here (and please, do).
But for some non-instant but quick grits, which already have BACON AND CHEESE, how can you miss with this?
I trying some of these fully loaded grits, and can attest they are great. And they have a lot fewer calories than ice cream! I’m just sorry you guys can’t get them, because they seem to a local product.
- Grits for Breakfast (sanjacintocountyoutlaw.wordpress.com)
- Cooking On The Couch: Shrimp And Grits (newyork.cbslocal.com)
- Grits and the Art of Persuasion (unwinedinmalibu.com)
- Jersey Boy on Texas Grits: I Tried Them. I Liked Them (thewritesideof50.com)
- Five Useful Grits Nutrition Facts (weightloss.answers.com)