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.
|
First place I tried them and liked them was at a BBQ competition. I was judging an anything goes category, and they served up barbecued shrimp and grits. Simply amazing.