|
Central Illinois | Great side dish. We eat them at breakfast and I will generally skip toast if we have grits.
Quaker offers a "quick grits" that you may be able to find at your local grocery, likely in the cereal isle. If you can find them, follow the directions to make them and give them a try. It's a cheap, easy way to see what you think. They are bland in comparison to my liking so I generally add butter and sharp cheddar cheese. You may like them as is.
I've found that grits in the south are generally a bit 'soupy'. I prefer them a bit thicker so I am prudent with the water. We will put the leftovers in a bread pan or similar container to set up and have again later. Slice and bake in the oven on a cookie sheet has been our preferred method of re-heating them. | |
|