It's not porridge - not oatmeal - it's grits. Get it straight. We're in the south. Land of all things corn. We say "Bless Your Heart". We eat grits.
*I* eat grits. Love 'em.
I consider myself a grits purist. I don't go for the sugared or garlicked type - you're changing a staple of southern tables from something pure and revered into something else. Something fancy. Something unholy, one might say.
That said ... I have no issue dressing up grits.
It was FREEZING (literally) this morning when I got up.
Now I'm not normally a make-breakfast-during-the-week kinda guy - I'm usually running out the door late. But this morning I decided to work a bit at home before I drove to the office and once THAT decision was made, I had a hankerin' for breakfast. SO I made some grits.
As any true Southerner should feel, I don't believe in "instant" grits - for that best-bowl feeling, you gotta cook 'em a while. On low. Stir frequently. OH, and add just a bit of butter.
But when you're done, dressing them up with bacon and a little ground black pepper is TOTALLY acceptable. And yummy. And with a big bowl of grits in your belly you're probably not going to need lunch until mid-afternoon!
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