Grits—also an acronym for Girls Raised In The South—that’s me 🙂
I love eggs n’ grits. Love love love them. Yes, I love fried eggs, but I fry them now in nothing but a non-stick pan and I let the centers get a little more done than usual.
But I’ve come a long way with my grits.
I used to use the little bags of instant and pour on butter, cheese, and salt. These were good. I liked them.
And then I saw the light. I tried cooking “real” grits while at home during a college break. They didn’t take much longer to cook and had a much creamier consistency. I’ve never gone back to the instant
This morning, I had eggs, grits, and sautéed’ mushrooms. My grits included chopped scallions and shredded cheddar-jack, reduced fat. I loved the mix of the cheese and light green onions.