Sunday, January 3, 2010

Time for some true grit(s)!

Grits, that staple of southern breakfasts, is more than just a bowl of white, warm goo. As the character in My Cousin Vinny inquired, 'what's a grit?' Basically, 'grits' is another word for crushed corn. Go to for some interesting facts and recipes.

Here is a recipe for Nassau Grits given to me by my friend, KB. Absolutely delicious on a cold winter morning with sausage, scrambled eggs, toast and jelly, and a steaming cup of coffee!

2 or 3 cups grits
1/2 bell pepper
1/2 large onion
1 whole fresh tomato
1/4 stick butter
4-5 slices cheese
4-5 slices bacon, cooked and crumbled up

Boil your water, salted, adding your bell pepper, onion, and fresh tomato. Add about 2 or 3 cups of grits, after the above has gotten tender. (I use quick grits.) Then add butter, bacon crumbled up and cheese. Simmer until all melted. Serve HOT!


  1. Has anyone ever heard of a lob lolly?
    i loved that as i child. It's grits with bacon crumbled on it and then stirred altogether.
    I'm not sure if that is a real name but's what my grandmother called it. Probably created a funny name i would like just to get me to eat.
    Does anyone else know about this treat or any of it's variations?

  2. That really sounds good. What about adding some scrambled eggs to the mixture? I might try it one of these cold winter nights. Sometimes breakfast for supper is really a treat.

  3. Eggs might be good. I'll have to try that.
    What about cream of wheat? Is that corn too?

  4. Actually, cream of wheat is finely ground wheat flour. I think it's sometimes called farina. Its consistency is finer than grits, but it's good too.