Got a hankerin' for grits & eggs a few days ago only to find that I was all out of grits!! How does that happen in a southern girl's kitchen?! I keep waiting for the Grits Police to come knocking and take back my Girls Raised In The South card.
I think it's listed as one of the Unforgivable Sins in the Proper Southern Girl's Handbook. Ranks right up there with wearing white shoes after Labor Day or spitting unsweet tea on Scarlett O'Hara's grave or serving deviled eggs without the appropriate tray. It's just not right, I tell you!
My Mother-in-law told me once how her Mother prepared grits in their house. She'd cook them on the stove in much the same way I do, except she didn't add salt.
Didn't add salt?! What?! How on earth do you serve grits without salt?
Apparently, they cooked the grits and poured them into a loaf pan. Then they baked them and put them in the fridge overnight. Then they dumped the grits-loaf out, sliced it, dipped it in egg batter and fried it up. Then they served it with syrup.
Yep, syrup.
Now, I'll try anything once, but I cannot imagine what grits could possibly taste like with syrup on them. My MIL swears it was good, but I have my doubts.
Being the purist that I am, I think I'll stick to my plain ol' grits with salt & butter. Maybe a little bacon here and there. Maybe some tomato gravy on top. Or maybe a fried egg mixed in. With pepper. And salt. And butter!
Oh lord, now I'm hungry!
I'm not really a grits fan....I was raised in the southwest, not the deep south 8) But my daddy was from Kentucky, so I had to try them, and they just weren't my thing. But I must say....I think I would be willing to try them your Mother In Laws way! Maybe I will do that and I'll let you know what I think, from a non grits lover to a grits lover.
ReplyDelete