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
OF
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WORLD!
Last edited by .280Rem; 03/02/12.
