OK folks, here's the question of the day. For those of you especially south of the Mason Dixon line, here goes: How do you take your grits: sugar or salt? I believe sugar is the only way. Give me your opinion, let's settle this thing once and for all.:think002
Brown sugar? Now that's interesting, i like it in oats but never tried it in grits, I'll have to do that.
I have tried it all sorts of different ways, from salt to strawberry jam. Now that I've gotten older and (arguably) more mature, I just prefer them with butter and a bunch of black pepper.
Another Yank. I only recently started eating grits, but like them best with just butter and fresh ground pepper. I can't imagine adding sugar, they're sweet enough already.
I'm from the South but on the West Coast. Surprisingly you can buy grits here with no problem . I've eaten them my whole life. I use salt, butter and/or cheddar cheese, never sugar , just not my families way to eat them. My way is to have a bowl of grits with cheese and to have two or three eggs with full yolks on top and to cut the eggs and yolks and mushed them into the grits. Its not pretty but it is good.
ALWAYS with lots of butter and salt and pepper and preferably with a piece of bacon crumbled up in it just for good measure.
Eggs over the grits are good, I eat them with the eggs and yolks also but add a meat called livermush with them, its ugly but man is it good, it will make a bulldog break his chain. You all might not have heard of livermush.
I am not from the south but I love my grits. Most of the time just with butter and pepper but sometimes I will put the butter on top and drizzle a little maple syrup over the top followed by a layer of milk. Gonna have to try that cheese and egg thing though!
Nope, never heard of livermush, wiki gives a description, and from just seeing the picture I thought of scrapple. It do sound good though! Grits, eh... never cared for them myself.
Born in Alabama, grew up in Texas, I love grits: salt, black pepper, & butter; with or without a bit of white gravy, covering about half my fried eggs...yum yum. Some bacon, sausage, and/or fried bologna. Sometimes, I'll make toast, the some fried bologna, then fried eggs, then cover with grits - make your tongue slap your brains out! :drool Never, ever, ever, heard of putting sugar in grits til I got to college (in Arkansas). Tried it....bleh. Maybe I would have thought different if that's the way I grew up on it, but - BLEH with sugar. Salt+Pepper+Butter=FTW!
Y'all are makin' me hungry. Definitely with salt and butter. Bacon crumbles with a side of eggs is also very, very nice. Oh, and I've lived most of my life in Louisiana.
I liked sugar & butter in them when I was a kid. (but I also liked sugar & butter on white rice) Nowadays I go with a big pat of butter and a little salt. However: What he said sounds good too.
I am a Georgia native and I have always eaten them with butter, salt and pepper. It is also perfectly acceptable to put in some cheddar cheese and bacon (good with everything). A splash of red eye gravy is good if you are cooking country ham, but never sugar. And, you have to cook them with salt, or else they are really bland and you can never salt them properly afterwards. I also cook them by putting them into cold water, then cooking, not as most directions tell you to. I recently had a grits and greens casserole that was fantastic. That was a new one on me. Will N.
