Grits, Y'all!

Missy, here. (Yeah, no way it was going to be Ruthy!)

You, too, can have amazing grits to go with your shrimp (see Friday's yummy photos!) or with your eggs and bacon. For me, the trick is buying a good brand of yellow grits (not quick cook). And using cream or half-and-half to make them.

I chose grits from Lakeside Mills (in North Carolina). And I happened to have lowfat half-and-half on hand, so it cut a bit on calories.

You can see here (below) how the grits keep their corn flavor. They're coarsely ground and tasty! I love the texture. If you've ever been to a mill, you see how they're literally stone ground corn.

When I make grits, I just follow the package directions. But instead of cooking in water as directed, I cook them in half water, half cream.

I made 8 servings. So it called for 1 cup grits, 4 cups water. I used 2 cups of half-and-half, 2 cups water. Even though they're not quick-cook, they still cook fairly quickly. Like 5-6 minutes. So you can have grits any time for breakfast or as a side dish (maybe stir in a little grated cheese for a side dish).

Now, I grew up in Kentucky (born in the mountains of Eastern KY, raised in the southwestern part of the state). And we always ate butter and sugar on our grits for breaksfast. Then I moved to Georgia.

The first time my co-workers saw me put sugar on my grits during break, their eyeballs about popped out of their heads!

They promptly told me that grits were to be eaten with salt and pepper. I was skeptical, but I tried it. And now that's the only way I have them!

So, what's your vote?? Salt or sugar? And if you've never eaten grits before, are you willing to be brave and try? :)