Hello all,
I am from Alabama and breakfast without grits is unheard of! It is a breakfast staple and some times served at supper. You can make it plain with just salt and pepper, drop a block of cheddar cheese in the pot as we always did, or bits of sausage or bacon, or like in Louisiana make a gumbo out of it, with shrimp, smoked sausage, all the other seasonings for gumbo mixed with it, cheese, etc.. Damn!! I am gittin huuuungray!!!
Oh, if you are about half poor like we were growing up, my mom used to save the left over grits in the pot and put it in the ice box (frig) where it sort of gets hard or congealed. You get it out for supper and shave off big slabs of it and fry it!! Those days are gone though. Many of these young gals now a days don't have a clue as to cook like our moms and grandmoms did. They have been raised up, rather by mom and grandmama, by TV, Nintendo, computrs, cell phones, ipods, x-boxes, etc. and don't even seem to have the same cares or give a damn as our moms did (I am 56).
But Grits, great. Make you some good and thick with plenty of salt and pepper, just a tad of garlic salt, and make you some eggs sort of in between fried and scrambled and then mix it all together. If you have home made river fries or hashbrowns, mix them with it too if you want. That is how I like it.
Later,
Freebooter
Now that you mention it the dish was a fish dish of some type
I kind of laugh when I hear the term instant grits. The longer they are cooked, in general, the better they are. Northerners and folks from across the pond find them enjoyable in the main. We are not hiding them here, it is not a secret recipe, so enjoy your grits, you just might enjoy them as much as any food you have tried recently.
