I believe grits has a excellent potential to be a great breakfast cereal. Stopped at a food co-op today and bought a 1 lb. bag for $2.99.

Grits, sliced banana and some light cream should be a good way to start the day.

Troll

RO---You should really take Claude up on his offer to send and receive some real Carolina stone ground grits. Nothing compares!

David

Damn yankees!

Take that back.

Seriously, my wife wants to prepare grits as some of you have suggested. Will be expanding my culinary horizon.

Thanks

Wayne

When I was growing up, we usually had red eye gravy with grits. If my mother didn't cook ham, then we had them with butter melted in them. Good either way.

L.W.

Well, whatever you do, do not bother ordering grits at a Cracker Barrel restaurant. I have tried them at several locations and they have no clue as to making a decent pot of grits. They do not not make them with salt or butter, thinking that the customer can add salt to taste. Does not work worth a dang for grits. Salt must be boiled in the water, preferably with a generous portion of butter before stiring in the grits. Then make sure they are cooked long enough until good and soft, making sure they do not get too dry and stick to the bottom of the pot. They are very easy to make, just follow the directions on the box. May be seasoned with pepper if desired. Do not add sugar, syrup, honey, fruit, etc. Do serve with additional butter if desired. Also really good mixed with gravy, crumbled sausage or bacon. Avoid instant grits if possible. They are better than no grits, but a poor substitute. Quick grits do not take very long to cook and the taste is far better.

Being raised in the southern half of Alabama back in the 1960s, my father regularly made me breakfast before taking me to school. He always made a pot of grits. As an occasional treat, sometimes he would add a bit of cheddar cheese to them as they were cooking for cheese grits. Mighty good eating!

Other than with butter, salt and pepper, or redeye gravy, or as a "yolk vehicle", or in shrimp and grits, the only other acceptable way to treat grits is deep frying them for Alabama Hot Brown. Grits are stone ground grits made with chicken stock, bacon crumbles, and cheese in them. Poured in a loaf pan, and refrigerated. When they set up, you slice about an inch thick, dredge in buttermilk, and bread crumbs, and deep fry until golden brown. The crunchy on the outside, creamy on the inside, golden brown grit plank is served topped with thinly sliced smoked turkey, covered in a jalapeno cheese sauce, then topped with sliced tomato, and a couple of slices of crispy hickory smoked bacon.

OUT

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WORLD!

280 i got to try that. man that's got me hungry now.