Grits are a staple of the southern breakfast.
Keep those hash browns away from me :-)
First of all, grits are nothing more than
coarsely ground dried corn. If you grind it
finely, it is corn meal. Grind it coarsely
and it's grits. Some places combined it
with hominy (which is soaked in lye). I never
tried hominy. I never figured out why you'd
soak food in lye :-)
Anyway, there's not too much to cooking
grits. You just pour it in a pot of
boiling water according to the instructions
on the bag or container. You cook it over
medium to low heat stirring as it cooks. If
you don't stir it occasionally it clumps up
and may even stick.
There are a lot of things you can do to enhance
- My grandmother used to stir in raw eggs
as her grits cooked. It gave it a unique
- We also used to add fatback to our grits.
Fatback is salted pork with the skin attached.
It is mostly fat so when you fry it your get
a lot of salty grease and a crispy piece of
skin. We used to sprikle to cooked fatback
over our grits to add a little flavor. We
also used to pour a little of the grease onto
the grits to add a little flavor.
- Some people add Accent (monosodium glutimate)
to their grits. This is a flavor enhancer and
it does add a lot to the flavor.
- Others just add a pat of butter and sprinkle
a little salt and pepper on their grits.
There is no wrong way to fix grits. It's just
a filler to go along with your bacon and eggs.
Grits sort of takes on the flavor of whatever
you eat it with. If you eat it by itself, it
just tastes a little "gritty."
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