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 http://www.grits.com/ 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!

4 comments:

  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?

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  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.

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

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  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.

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