Wednesday, February 13, 2013

Grits

I had to make a run to Wegmans (the ONLY grocery store in the world. . .) tonight.  I ran out of a few things that couldn't wait till the weekend - toothpaste, bananas, lunch stuff.

Wegmans is in the midst of totally rearranging the store, something that drives me crazy.  So after getting the few things that I needed and with no list, I stood with my cart, staring into space trying to think if I needed something else.  My eyes ended up on a sign above the shelves. . . Grits.  GRITS!  A Southern staple! No self-respecting Southern cook would serve breakfast without grits and biscuits and eggs!  (I was born and raised in the South)

I haven't had grits in a long time.  Real grits - not the horrid instant variety - need to be cooked 15 to 20 minutes - too long for a weekday morning breakfast.  But just wait till Saturday morning!  I'm going to have grits!

If you've never had grits for breakfast, well, you don't know what you are missing. Forget the latter day "gourmet" dishes you see in cookbooks and some restaurants. . . grits are best served by themselves, smothered in butter.


1 comment:

  1. :) I remember grits when I accompanied my Dad to Memphis when I was a kid. He was there for business and I got to go along. Grits came with every breakfast whether ordered or not. Everyone ate them differently: butter, brown sugar, syrup, catsup....

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