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DEL.ICIO.USGot Grits?
The Atlanta Journal-Constitution
Does the Flying Biscuit in Candler Park make the best cheese grits? (Photo: Joey Ivansco/AJC)
What did civilization do before the discovery of the New World brought us corn?
We’re going gonzo over grits! To celebrate the Grits Festival this Saturday in Warwick, Ga., we’ve got grits by the gobs. The festival takes place April 12, starting with a breakfast (with grits, of course) at 7:30 a.m. The festivities, which include a corn-shelling event, an eating contest and a grits-making contest, end at 5 p.m. For more grit goodies, check out accessAtlanta.
What are grits, anyway? I’m sure there are those uninitiated in the know-how’s of one of the South’s greatest breakfast commodities, so here’s a 411:
Grits are eaten with butter and salt. They are NOT eaten with sugar.
Really fancy folks make their grits with cream or broth (or both) and butter. Some folks, like chef Joel Antunes of Joel in Buckhead (who is French and must like all that fancy schmancy stuff) even put truffle oil in their grits. That makes them taste really, really good.
Even more fancy folks have gone back to using stone ground grits rather than quick or instant grits. Instant grits are for sissies and folks who live above the Mason-Dixon Line (see note #1 above on sugar in grits). Quick grits are for moms whose 11-year-olds love grits so much they will eat them off the floor, so they better not take six hours to cook. Two local mills with great grits are Anson Mills out of Columbia, S.C. (whose grains are organic), and Red Mule Grits from Athens, Ga.
Grits are basically nothing more than a coarse meal ground from dried hominy (which is white or yellow corn kernels that have had the hull and germ removed). Yellow grits (something Italians call polenta) include the whole kernel; white grits use hulled kernels. The hulls, FYI, are usually softened with lye to help in their removal. (Grind grits into a fine dust and you get masa for making tortillas, tamales and the like.)
Southerners don’t just eat grits for breakfast. Depending on the region, we eat them with everything from shrimp to sausage; ham, cheese and fried fish. We argue over how to make them and where to get them as if they were as prized as French truffles. To us, they are.
This recipe is from Sallys-Place.com, and combines milk and water for a creamy, porridge-like bowl of grits.
BREAKFAST GRITS
1 1/2 cups milk
1 cup stone-ground or other good quality grits
2 cups boiling water
1 teaspoon salt
pepper to taste
4 tablespoons butter
In the top of a double boiler, stir the milk into the grits, then add the water and seasonings. Stir well, cover tightly and place over the bottom, filled with an inch or two of boiling water. Cook over low heat anywhere from 45 minutes to an hour and a half, or more, depending on the coarseness of the grind. When the grits are soft, add butter and serve. Serves 4
Now it’s your turn. We want to know: 1. Where do you get the best grits in Atlanta? and 2. What’s the best recipe for grits?
Here’s a map to some places that serve great grits. And here are more recipes for grits.
Permalink | Comments (102) | Post your comment | Categories: Dining
Comments
By KM
April 10, 2008 11:04 AM | Link to this
Belly General Store
By Sugary Grits
April 10, 2008 11:32 AM | Link to this
My VERY Southern grandmother taught to put sugar on my grits. This idea that Southerners don’t put sugar on their grits is ill-informed. Actually, I find Southerners all the time who say they do and always wonder where the idea that it’s not done came from.
By ohara5150
April 10, 2008 12:02 PM | Link to this
I consider myself a grit connoisseur and a grit snob. The BEST grits I’ve had in Atlanta are at the Flying Biscuit. I even tried to make them myself (the AJC printed the recipe once), but they didn’t turn out the same!
By Sxzscorpia
April 10, 2008 12:03 PM | Link to this
I’m a Southerner- Born and Raised, and I EAT MY GRITS WITH SUGAR.
By kalalu
April 10, 2008 12:28 PM | Link to this
My dad puts butter and salk on his and my mom puts sugar on hers. I put both on mine! Sounds gross but it’s quite good. It’s salty and sweet, much like kettle corn.
By ron
April 10, 2008 12:28 PM | Link to this
Fried grits and sausage gravy thank you.
By JJ
April 10, 2008 12:44 PM | Link to this
Either with butter ONLY (I don’t salt my food), or mixed in with Sunny Side up eggs, with runny yolks.
Occassionally, cheese on top of the grits, but only from Larry’s Biscuits on Friendship Road.
By Thrash1
April 10, 2008 1:01 PM | Link to this
Sugar on grits is for decedents of carpet baggers. Oh sure, they may be from the south NOW, but the sugar gives their heritage away… Probably eat cream of wheat when no-one’s looking.
By sharon
April 10, 2008 1:03 PM | Link to this
I don’t like my grits thick or runny. I like them in them middle. I like salt, butter and cheese only. Under no circumstances would I ever eat instant grits. Nor would i ever eat them with black pepper, gravy, jelly or sugar.
By Rodney
April 10, 2008 1:05 PM | Link to this
OMG JJ that’s my favorite two ways to eat grits! Just a bit of butter (and salt for me) or, with a runny egg!
My entire family eats them “runny-egg” style. Growing up I even had a cat who LOOOVED them that way (same cat even ate spaghetti, but that’s another topic).
I’m not a huge fan of “fancy grits” (although I’ve had Chef Joel’s and LOVE them), and I certainly don’t think sugar should be in them, whether you’re Southern, Northern, West Coast-en or Canadian.
As for the best recipe … I was fortunate enough to grow up in a family that ground its own grits. Each year my Mom would get pint after pint from my Great-Uncle. Her preferred method of cooking: 5:1.
Meaning, for 1 measure of grits, use 5 measures of water. Salt and butter to taste and boil until they become “grit-like”. Not too runny, not too stiff.
Of course this probably ONLY works with ground, REAL grits.
Buying them in a resto? I’m picky, so that’s a challenge to name “good” grits. BUT - as an alternative, the Griddle Grits from Crescent Moon are tasty.
By Shawn
April 10, 2008 1:08 PM | Link to this
I’m from the south and I put cheese and butter in my grits. Sugar is not needed. The best cheese grits I’ve had out were from Copelands Brunch on Sun. They beat out The Flying Biscuit’s grits hands down…
By Voice of Reason
April 10, 2008 1:08 PM | Link to this
Grits with salt, pepper and butter. NO sugar. This isn’t cereal! I sometimes make cheese grits, and in any case, I use some milk instead of only water when cooking them; it makes them creamier. Again, NO sugar. And…what’s wrong with Cream of Wheat? I used to LOVE that when I was little; that and Wheatina—on those, yes, sugar and butter.
By GT81
April 10, 2008 1:25 PM | Link to this
Ingredients are less important to me than texture. They must be not too runny, not too dry, just right.
By LC
April 10, 2008 1:40 PM | Link to this
My mom makes special trips up to Nora’s Mill in Helen to buy bags of stone-ground grits, a recommendation from a local restaurant in our neighborhood. She makes them with milk, butter and shredded cheese (sharp cheddar, pepperjack, or something else), then tops the dish with crushed rice crispies to give it a casserole feel, then pop it in the over for a few. So unhealthy but SO good!
By AD
April 10, 2008 1:46 PM | Link to this
What’s so wrong with sugar on (regular) grits? It takes so much better than salt. I disagree with a poster that said this stems from carpetbaggers. My grandparents (and decendents) are from rural Georgia and they eat this way and with salt at times.
By Noelle
April 10, 2008 1:47 PM | Link to this
Sugar on grits didn’t originate in the South; it was imported by Midwesterners, who even to this day treat them like oatmeal or cream of wheat. My family’s lived in Georgia since at least the early 1800s, and none of us would ever put sugar on grits. (I also would never make them with any other than salted water — no milk, cream, broth, or whatever.)
I like my grits with lots of butter and just enough salt (oversalted grits are as bad as unsalted), or with cheddar cheese melted into them, or mixed with scrambled eggs and topped with pepper. I’ve tried fancy versions in restaurants, but they never measure up to the simple homemade kinds, so why bother? :)
By Maddison
April 10, 2008 1:57 PM | Link to this
Sausage, eggs, butter, that’s it. I’m from Chicago and my parents were from the South, so that’s how I was taught to eat my grits. Never had sugar on them. I don’t think I would like that.
By Julie
April 10, 2008 1:58 PM | Link to this
Well said, Thrash1!!
By tucansam
April 10, 2008 2:00 PM | Link to this
Scattered, smothered and covered. How else?
By Stan
April 10, 2008 2:02 PM | Link to this
I love grits! The only grits I do not eat are instant, they are not worth what little effort they require. I take (not all together) salt, pepper, cheese (lots), bacon, sausage, eggs, gravy, onion/garlic powder. As to the sugar on grits, I suspect this comes form sugar being more expensive than salt. Most rural Southerners would not have used sugar in such a manner.
Stan
By ramblinlonghorn
April 10, 2008 2:06 PM | Link to this
Sugar goes on Cream of Wheat.
By Native Georgian
April 10, 2008 2:06 PM | Link to this
45 years old. Never heard of putting sugar on grits and never thought of it. That said, I don’t know why it wouldn’t be good. I like them with a little cheddar cheese and chopped scallions, or diced jalapenos.
By Sugary Grits
April 10, 2008 2:15 PM | Link to this
Sorry thrash1 @ 1:01, I’m no carpet bagger. No one in my family has ever lived farther north than Virginia. Came to the tidewater of Virginia in the 1630s, worked their way down to Georgia by the late 1700s. Been in the Atlanta area since the 1830s. You can’t get more Southern than that.
Salt, butter, and sugar.
By southerngrl
April 10, 2008 2:18 PM | Link to this
Here’s the kicker: I love putting JELLY on my grits. Does anyone else?
By joesizzle
April 10, 2008 2:22 PM | Link to this
the say hey deli, dude. 1800 peachtree st.
By Sugary Grits
April 10, 2008 2:23 PM | Link to this
When I was a kid, the best breakfast for me was to mix up my grits, eggs, and bacon in a bowl. I don’t think I put sugar on that concoction if that makes you anti-sugar folks happy.
By Stacey
April 10, 2008 2:23 PM | Link to this
For the most part, I only eat my own grits. I buy the quick cooking (not instant!) and cook them 15 minutes instead of the recommended 5 minutes. I add salt, butter and sharp cheddar cheese. The salt has to be cooked in because it is impossible to properly season starchy food after it’s cooked. I never order grits in restaurants because the few time I did, they were either instant or unsalted.
I have several family members who put sugar in their grits but I don’t. These same relatives also put sugar in their vegetables and cornbread. IMHO, if it ain’t dessert, tea or lemonade, it should not have sugar.
By WarEagle 87
April 10, 2008 2:29 PM | Link to this
I don’t have a know of a good place around here but my fave are Edisto Grits at the Crab House in Charleston.
By hotlanta
April 10, 2008 2:32 PM | Link to this
Ain’t but one way to eat them. I loveeee my grits with fried salmon and cheese with a hot biscuit on the siae.
By hotlanta
April 10, 2008 2:32 PM | Link to this
Ain’t but one way to eat them. I loveeee my grits with fried salmon and cheese with a hot biscuit on the siae.
By Buck From Tucker
April 10, 2008 2:34 PM | Link to this
My favorite way to prepare grits is to use heavy cream instead of water, butter and andouille sausage. It is decadently devastating to one’s calories count, but unbelievably good. Sharp white Wisconsin cheddar may be grated on top. Gorgonzola is my preferred topping.
By Rodney
April 10, 2008 2:40 PM | Link to this
Heh … like Virginia ain’t Yankee country. :)
Just kidding … although I do know many people who consider anything north of mid-Tennessee “The North”.
In my opinion, sugar on grits is simply not that tasty, regardless of its regional beginnings.
By JJ
April 10, 2008 2:41 PM | Link to this
LC I go to Nora mills twice a year and stock up on grits and biscuit mix. YUM-O!!!!
The best grits in the world come from Nora Mills……I love that place.
By Sashamo
April 10, 2008 2:44 PM | Link to this
NEVER,EVER would put sugar on grits… I like mine with sharp cheddar, scrambled eggs and pork sausage and butter. Or just plain cooked in salted water with butter.
By Cranmo
April 10, 2008 3:00 PM | Link to this
EW, cheese on grits is disgusting. No true southerner would defile the grit that way.
By kimmie
April 10, 2008 3:03 PM | Link to this
Stacey - I agree about the sugar. I have some friends, all Northerners, who must have sugar in their cornbread, collard greens and grits. I have heard of putting a pinch in greens if they are bitter and just a teaspoon in cornbread, but these people DUMP sugar in cornbread, greens and grits! Nasty!! These foods are whats called savory, not sweet. I also agree that they put sugar in grits because they think of it as a cereal, but its a really a side dish, like rice or pasta. The italians call their yellow grits polenta and they serve it with meats and sauces such as marinara. Can’t see putting sugar on that.
By SUNSHINE
April 10, 2008 3:12 PM | Link to this
GRITS ARE BEST WITH, SALT, BUTTER AND CHEESE.
By Peaches
April 10, 2008 3:19 PM | Link to this
My grandmother used to put sugar in our grits when we were young to make us eat them but as an adult, I prefer cheddar cheese, salt and pepper.
By Sandra
April 10, 2008 3:26 PM | Link to this
The best instant grits are Kroger brand “Country grits - assorted, regular, butter and cheese. They taste very Southern and are good for people with no teeth like my Dad who has a problem with the grittiness of grits that is a problem. They are kind of powdery but the taste is very, very delicious.
By wtf
April 10, 2008 3:34 PM | Link to this
Hey Kimmie, I am from the North, my spouse is from the South. Guess what? I have never put sugar on grits or in collards and corn bread; however, she does.
She can do whatever to her grits because it’s her bowl but it drives me crazy when she sweetens corn bread or collards.
I think this is more about personal taste then a north/south thing.
By Stacey
April 10, 2008 3:36 PM | Link to this
My husband also like his grits (with cheese), scrambled eggs and meat all in one bowl.
By Bizzyb
April 10, 2008 3:57 PM | Link to this
Hey southergrl—My aunt eats them salted with strawberry jam, but never sugar.
I prefer them lightly salted with cheddar cheese, crumbled bacon, and scraambled eggs.
And the others are right-it must be the right consistency. Nothing worse than runny grits.
Anyone ever have fried grits. My great grandmother made them and they are fabulous!
By carolyn
April 10, 2008 4:04 PM | Link to this
I put lots of butter and SUGAR in grits. the only time I leave out the butter and sugar is IF I put in cheese. and that would only happen if we have grits for supper…
By Alabama Southern Belle
April 10, 2008 4:18 PM | Link to this
My mother and grandmothers didn’t cook grits. They cooked cream of wheat. Yes, we are southerners and all of us are great cooks. I didn’t eat grits until college.
People often comment on why I eat grits with butter and sugar. Eating grits as a breakfast item, it is only natural to use sugar. Grits do not taste good with salt and pepper. Breakfast is really the only time I eat grits and not very often.
Since southern cuisine is the topic, “Why do most southerners cover everything in gravy or cheese?” Personally, I prefer to taste my food and vegetables, not gravy and cheese.
By mel
April 10, 2008 4:20 PM | Link to this
I don’t. That is disgusting stuff. It tastes like sand!
By DB
April 10, 2008 4:23 PM | Link to this
Grits with brunswick stew and a hot buttered biscuit!
By GirlsMom
April 10, 2008 4:34 PM | Link to this
I’m with the egg yolk folks! Butter, salt, and the runny yolk of a fried egg. I never even eat the white part, just spoon the yolk over my grits. Sugar, NEVER!
By G.R.I.T.S.
April 10, 2008 4:49 PM | Link to this
I agree with Shawn. I had Copeland’s cheese grits at their Easter brunch. Delicious!
By TheRealist
April 10, 2008 4:56 PM | Link to this
The question is how do you like your grits? I like my grits hot with salt and butter to taste. On the side of my grits I like fresh homemade biscuits with Smuckers strawberry jam, Owens spicy pork pan sausage and a tall glass of orange juice. Now that is a simple yet delicious meal that can can be eaten any time of day.
By rebeldawg
April 10, 2008 4:58 PM | Link to this
After every home football game in high school, allot of the team would go out for some Waffle House and face plant our mouths into the glorious dishes. Mine was a big ole bowl of grits. They knew it was me when I’de announce my order “BOWL GRITS!” in a loud, redneck manner. Once it came I’de add 8 shakes of salt, 12 shakes of pepper, 3 second round about pour of sugar, and about 4 second round about of syrup. OOOWEEE THEM GRITS WAS GOOD!
By spence
April 10, 2008 5:03 PM | Link to this
Great with red-eye gravy and a little black pepper.
By MV7
April 10, 2008 5:11 PM | Link to this
Dry, right out of the little packet.
By Bonedaddy
April 10, 2008 5:13 PM | Link to this
Grits and squirrel meat with lots of butter and pepper. Biscuits and honey.
By Katherine Strate
April 10, 2008 5:14 PM | Link to this
Yes, I agree with the butter and salt in the grits. Grits can be eaten with ANY meal! I love shrimp and grits for dinner. I saw Paula Deen make some cheese grits one day on her show. They looked amazing!
By PHJ
April 10, 2008 5:17 PM | Link to this
TheRealist, I’m with you. That made my mouth water, except I would substitute unsweet tea (yes, I’m a southerner from way back, don’t go there)for the orange juice. My husband put sugar on his grits and you can’t get any more southern than his ancestors were.
By M.D.
April 10, 2008 5:18 PM | Link to this
for me, grits are best scarfed down in vast quantities and sweet, like oatmeal or cream of wheat. THIS MESS IS GOOD!
By Bonedaddy
April 10, 2008 5:18 PM | Link to this
Actually, you can snort them right out of the packet.
By Savannah Girl
April 10, 2008 5:20 PM | Link to this
I’m a true Southern girl. I love my grits with Salt and Butter, sometimes with cheese and sometimes with sliced tomatoes, and sometimes in a bowl with eggs and bacon. YUM, I’m getting hungry!
By Alex
April 10, 2008 5:25 PM | Link to this
On breakfast grits, I like to put butter and salt, but most importantly, mix them with small pieces of mild pork sausage patty. Eat them with scrambled eggs.
For dinner, I LOVE cheese grits served with grilled catfish made with a spicy cajun marinade (fried catfish is okay too, but not quite as good in my opinion). Add some diced tomatoes and okra. And maybe wash it down with a SweetWater 420…
My mother was born and raised in North Carolina.
Next time, maybe we’ll talk BBQ?
And although maybe I shouldn’t knock it cuz I’ve never tried it, sugar on grits sounds GROSS. I don’t care what meal you’re eating it for!
By Brandon
April 10, 2008 5:25 PM | Link to this
A little salt..a little butter..plus ketchup and hot sauce. Fantastic!!! And the sugar is definately for Cream of Wheat(which i like also)
By Bill
April 10, 2008 5:30 PM | Link to this
I add smoked gouda when I make shrimp and grits—-YUMMY
By lojack
April 10, 2008 5:31 PM | Link to this
Hey Southern Girl….the jelly in the grits, my nephew does it all the time, and he’s a teenager and cooks his own grits….and we’re from Alabama, can’t get more southern. Different strokes for different folks no matter where you’re from.
By conrad
April 10, 2008 5:35 PM | Link to this
you havent had good grits till you tried my moms, shes adds the right amount of salt and the right amount of butter.. um um um, i hope the price of grits dont go up like gas.
By redtop
April 10, 2008 5:36 PM | Link to this
I love my grits with butter and salt, with cheese, with all of the above plus bacon and scrambled eggs. You get the point! When I was little, my grandma would add stewed tomatoes to a big pot of grits when we would have a Friday night fish fry. Quite tasty next to a side of collard greens (no sugar on those greens, please!).
By cmistler
April 10, 2008 5:43 PM | Link to this
Grits cooked in milk with salt and pepper. Red eye gravy is great with them if you have some country ham and Coca Cola to cook it in.
My Grandmother ate them with sugar, but that’s not for me. Can’t say I am a fan of the Flying Biscuits grits, can’t understand the rave.
By cmistler
April 10, 2008 5:43 PM | Link to this
Grits cooked in milk with salt and pepper. Red eye gravy is great with them if you have some country ham and Coca Cola to cook it in.
My Grandmother ate them with sugar, but that’s not for me. Can’t say I am a fan of the Flying Biscuits grits, can’t understand the rave.
By AfroDawg
April 10, 2008 5:44 PM | Link to this
Cubed steak with brown onion gravy, and grits, biscuits, coffee.Another variation, salmon patties and grits,the ubiquitious bisquit, and grape jam.
By cmistler
April 10, 2008 5:45 PM | Link to this
Grits cooked in milk with salt and pepper. Red eye gravy is great with them if you have some country ham and Coca Cola to cook it in.
My Grandmother ate them with sugar, but that’s not for me. Can’t say I am a fan of the Flying Biscuits grits, can’t understand the rave.
By Vicki
April 10, 2008 5:51 PM | Link to this
I eat my grits with butter, sausage, cheese, fresh-diced tomatoes, and add a touch of salt and pepper. Just the thought makes me think of summer.
By BuckheadBill
April 10, 2008 5:52 PM | Link to this
My son moved to California and started putting sugar on his grits and we removed him from our will.
By Joy
April 10, 2008 5:53 PM | Link to this
Best grits I’ve tasted are @ the Flying Biscuit. They are the truth!
By NY Freddy
April 10, 2008 5:53 PM | Link to this
as a yankee, I like mine with cheese, & either sasuage or bacon.
I tried them once with some maple syrup, and they were damm tasty. This happen in error, went to the House that served Waffles, and the syrup ran into them.
By NY Freddy
April 10, 2008 5:53 PM | Link to this
as a yankee, I like mine with cheese, & either sasuage or bacon.
I tried them once with some maple syrup, and they were damm tasty. This happen in error, went to the House that served Waffles, and the syrup ran into them.
By Gomer Pyle
April 10, 2008 5:54 PM | Link to this
Salt and water made just right not to runny or thick with fried eggs over eazy along with some crispy streak-o -lean or crispy bacon.I have also decovered fish and chese grits witch is very very good.
By dawgschick
April 10, 2008 5:58 PM | Link to this
I like my daddy’s yellow grits! He butters and salts them while they cook and when they’re done, you grab a plate, get your grits, Roger Wood Link Sausage, 2 strips of bacon, some eggs and have a seat… Then you mix it all up and enjoy some good ‘ol Southern Breakfast!
Biscuits are optional but OJ is a must!
By Blaze
April 10, 2008 5:58 PM | Link to this
SUGAR!!!!! No way!!!!!! Butter, salt and PEPPER, as much pepper as grits.
By dawgschick
April 10, 2008 5:58 PM | Link to this
I like my daddy’s yellow grits! He butters and salts them while they cook and when they’re done, you grab a plate, get your grits, Roger Wood Link Sausage, 2 strips of bacon, some eggs and have a seat… Then you mix it all up and enjoy some good ‘ol Southern Breakfast!
Biscuits are optional but OJ is a must!
By BuckheadBill
April 10, 2008 5:58 PM | Link to this
If you’re getting them out of a “packet”, you ain’t snorting grits.
By Tom
April 10, 2008 6:01 PM | Link to this
The Warwick grits fest website is at www.gritsfest.com On the first page is a group of boys covered in grits.
I like to eat grits with salt, butter—nothing else.
By C. Henry
April 10, 2008 6:04 PM | Link to this
I like my grits with a little black pepper and butter mixed-in. Of course- two to three slices of bacon (pork or turkey) and pancakes is a “must” along with it. To top it off, as a single male, a beautiful smiling single female across the table from me eating her breaksfast as well.
Sign, C. Henry Adams President & CEO of BIE, Inc.
By Bill
April 10, 2008 6:12 PM | Link to this
Cheese grits, topped with a thin layer of spinach and then spicy grilled shrimp.
By Here's a weird one
April 10, 2008 6:15 PM | Link to this
When I was a kid we would go fishing and we’d have fried fish, grits and hush puppies. Here’s the kicker, put a little mustard on your grits. It’s good, believe it or not, I don’t care. It is good.
By jack
April 10, 2008 6:19 PM | Link to this
My momma taught the way they ate grits in Atlanta when she was growing up……. you simply turn them yellow with butter, and then black with pepper. They need to be stiff, not too runny. Then add some scrambled eggs with cheese, some crispy bacon, raisin toast and a fresh hot cup of coffee and you are all set !!
By Tommy
April 10, 2008 6:20 PM | Link to this
…3 or 4 friends, a pitcher of beer, and a big-a** bowl of cheese grits….
By Edward T Beazley
April 10, 2008 6:24 PM | Link to this
No grits in Florida,back in the late 60’s there were NO GRITS,we pulled over into a restaurant on the way back to Georgia, NO GRITS I was shocked.
By Mari
April 10, 2008 6:25 PM | Link to this
I hate grits! I’m from the north and never had grits until I was 21. That’s the first and last time I ate them. My husband likes to grits as a side with fried fish, though.
By RU Kiddin'
April 10, 2008 6:51 PM | Link to this
Grits is a singular noun - just like news.
You can’t eat a grit.
You don’t say the news are good.
You should say the grits is good.
Think about it.
By Michael
April 10, 2008 6:53 PM | Link to this
I hate them too and I’ve lived in Georgia all my life. They have no taste. They just taste like whatever you put on them. Of course the same thing could be said of Waffle House hash browns.
By Alex
April 10, 2008 6:57 PM | Link to this
RU Kiddin’, that might be the most profound thing I’ve heard all day.
I think you’ve got it right!
By NY Transplant
April 11, 2008 10:07 AM | Link to this
looove cheese grits with butter, or plain grits with fried fish, or cheese grits with sunny side egg mixed in, or plain grits with brown gravy, or plain grits with scrambled (soft) eggs mixed in with cut up sausage patties. not a shrimp and grits fan. but do like them sometimes with a little ketchup on top. and I know plenty of real Southern folk that put sugar in their grits!!
By al
April 11, 2008 10:36 AM | Link to this
Parkview restaurant in High Springs Fl. adds powdered milk to their GRITS. Man are they tasty!!
By kipper
April 11, 2008 10:55 AM | Link to this
Lets just end this sugar debate: The Slattery’s put sugar on their grits, the Wilkes’ did not. BOTH were southern….. but..
By kipper
April 11, 2008 10:55 AM | Link to this
Lets just end this sugar debate: The Slattery’s put sugar on their grits, the Wilkes’ did not. BOTH were southern….. but..
By Rodney
April 11, 2008 11:16 AM | Link to this
LOL @ BUCKHEADBILL
I like your attitude, Bill. Sugar on grits is DEFINITELY a will-breaking offense!
By Hank
April 11, 2008 11:24 AM | Link to this
Course ground grits 5 to 1 with half chicken stock and half water in a slow cooker before you go to sleep. next morningits so good you won’t believe it. when you are so poor all you have is grits and corn bread putting a little sugar on the grits once in a while makes for a change in diet
By ramona
April 11, 2008 11:25 AM | Link to this
Logan Turnpike stone ground grits are the best ever. They take nearly hour to cook but TOTALLY worth the time and effort. So creamy…
By Kelly
April 11, 2008 11:30 AM | Link to this
The Flying Biscuit grits are the Bomb-skillet !
By Cathy
April 11, 2008 11:53 AM | Link to this
How about grits served with soft srambled eggs and corned beef hash? Deeeeelish!!!
By justduckie
April 11, 2008 1:15 PM | Link to this
My .02, Flying Biscuit is HIGHLY over-rated across all fronts. Best grits in a restaurant are from West Egg on Howell Mill - hands down.
By GirlsRaisedInTheSouth
April 11, 2008 2:37 PM | Link to this
Believe it or not, Krystal has the BEST cheese grits. I love grits & grew up eating grits. Try Krystals they are almost as good as mine.
By Native Southerngrl
April 14, 2008 11:38 AM | Link to this
Grits with SALT and pepper and a fried runny egg (over medium) wth biscuits and jelly. As for sugar on grits….my grandmother always told me that only yankees put sugar on their grits. Our blood run back to the Cherokee. Maybe richer southerners put sugar on theirs? Most poor southerners could not afford it. Best grits in restaurant are at Watershed in Decatur. Absolutely the best I’ve ever had at a restaurant and I grew up on Waffle House grits.
By By faith not by Sight
April 16, 2008 11:52 AM | Link to this
Being from the north and raised by parents from the south and having now been living in the south as long as I lived in the north. I’m a chef who no longer works in the trade with all that said I select This Is It grits at StoneCrest on the Breakfast Bar.