I almost ran to get my fork and spoon!

Thanks for the delicious visual Floyd R. Turbo!

Only salt and butter are added to grits. Anything else makes them... a concoction containing grits as an ingredient. No shrimp, no cheese, no nothin'. Ate grits for breakfast every day as a kid because that's just what poor Southern folks did. Love 'em to this day.

And get offa my lawn! 🤪

Grew up in South Carolina, so grits, butter only were the staple. Shrimp and Grits a common dinner. I also love baked grits casserole with cheese.... yum.

I love when someone tells me they hate grits but love polenta. They never believe me when I tell them it's all ground corn.

Here's to Grits Day!!!

Maybe out of work Hallmark card writers??? They have a "national" day for everything so it's no bid deal any more...
m

p.s. I think the difference between grits and polenta is grits is water and polenta is stock,yes?

coarser!

is usually yellow corn, a bit finer grain and cooked with stock as a savory dish. Grits are usually ground from white corn, cooked in water (the way I was raised) or sometimes milk, and add butter. Grits can be cooked in broth and flavored as can polenta.

with or without Hatch chiles.

I never liked them until I discovered you could eat them without butter and sugar!

Cheese grits casserole is Food of the Gods.

If I did not have to do the work I would make some right now.

Too. Many. Weight. Watcher. Points.

my basic recipe

Chili-Cheese Grits
1 cup regular grits.
2 cups (8 ounces) shredded sharp Cheddar cheese.
1/2 cup butter or margarine, softened.
1 (4-ounce) can chopped green chiles.
1 garlic clove, pressed.
2 large eggs, lightly beaten.
1/2 teaspoon Worcestershire sauce.

Nope, nope, nope... GOT to have hatch chiles. Green,fresh right out of the roaster.. OMG
so good...
m

A big bowl of grits, topped with two eggs over easy, topped with two strips of extra crispy bacon.

Has to be cooked in a pot, none of that instant crap. Add a fried egg and sausage on top. and steer it up. Then you're off to school!

A lot of people won't touch them, including my husband who grew up in Iowa. I say, you've never had them done right. Same for cornbread. He has finally decided he really likes squash fritters.

then someone fixed hash browns for someone else without telling me and I was left grits-less.

AND ON TOP OF THAT...there weren't enough hash browns for everyone.

It does not look very appetizing. Something like crunchy oatmeal?

They were delicious.