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| They are a nice side dish that allows all kinds of ingredients to lift the flavor profile. I think the size of the grits are key to quality grits. Start with cheesy grit if you like cheese. I do a cheesy grits with Old Bay shrimp and a side salad that's easy to make and very enjoyable. Precooked earthy mushrooms are a good blend for grits as well. Do that with a nice steak entree and a good glass of red wine and you'll be in heaven. | |
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