Do You like Grits?

I grew up in NJ, but we had an influx of Southerners during my school years. They brought the habit of grits with them! My mother got curious so she purchased a box and prepared them according to instructions. They were full of lumps, but a hungry child will eat just about anything, lol. Nowadays I can take them or leave them. I might be tempted if there's plenty of butter on them.
 
I like them in any fashion, but my favorite for left-over grits is to pan fry them (sloppy patty style) and top them with maple syrup. Yum!
 
Well, my ex is from Louisiana so I tried grits. Didn't like it. She would eat it for breakfast every now and then. I thought it was a cheap food provided by slaveowners to keep their property satiated with little or no nutritional value.

"According to Erin Byers Murray, author of the book Grits, corn was milled thousands of years ago in Central America. Years later, the Muscogee Nation, also known as the Creek people, ground corn with a stone mill. They called the food “hominy” and even used it as currency with colonizers in the 16th century. Hominy then evolved into grits (from the term “grist,” a type of grain.) Black people came in contact with grits as cornmeal during the time of the transatlantic slave trade, as it was typically rationed weekly by slave owners. But even though that’s the first recorded time that Black people and grits crossed paths, the porridge has similarities to eba, which is an African dish made from cassava flour or garri. Eba is primarily paired with savory meals, making discussions surrounding it a bit less volatile than the ones about how to dress grits."

https://zora.medium.com/whats-behind-the-grits-culture-wars-47559fd594b2
 
RadishRose said:
Good that you forgot the cheese... seafood and cheese just "don't go".
Click to expand...

Normally I totally agree with a big Yes...BUT in this case, No. There are a few exceptions to the rule.

In this dish, "Shrimp & Grits", the cheese is melted into the grits which sits on the bottom and the shrimp with seasonings of it's own, sits on top. Likewise, bacon isn't usually served with seafood but it happens in this dish sometimes...it's often eaten for breakfast.
Like artistic license that often works, it's the license of tradition :giggle:

Like Alligatorob said, Oysters Rockefeller is another exception although I've never eaten that myself so I don't know if it "works". It must since it has withstood the test of time and even considered a delicacy.
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