Quote:
Originally Posted by BucEyedPea
Always hated them until last weekend visiting plantations in southern Georgia, where I had them thick, rich and creamy and where you can see some of the yellow corn bits; then with white cheddar mixed in and served with shrimp. Before, grits were always served like Oliver Twist gruel. So I think it depends on how they are made. I love them thick and creamy or with white cheddar cheese. I'm sold on them as of now.
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Those sound like stone ground grits. I cook them in chicken broth, then stir in some Boursin cheese.
But I also like plain grits served with eggs.