Grits, a Staple.

The best cheese grits (a la Chef Willie from long ago at Thirty-A) have tons of butter, tons of cream cheese, and half-tons of parmesan and sharp white cheddar, plus a little garlic, salt and white pepper. I don't remember the recipe, but it was sort of like "heart attack in a bowl". No wonder they're so fine.

A family favorite is Nassau grits for Christmas brunch. Cheddar, grits, plus eggs, tomatoes, bacon, onion, jalapeno and/or sweet bell pepper, salt, pepper, and mushrooms. Baked in a deep dish. With fresh ambrosia on the side. Scrum.

Like mine plain with just a touch of salt and real butter.

I start with real stone ground grits (Logan's Mill in the cloth bag are my favorite), and add them to chicken broth with a pat of butter and some diced fresh jalapenos. (Putting them in the broth at first cooks them a bit and takes away the bite) When just about done, I throw in a capful of half and half, more butter if necessary and salt and pepper. I used to throw in cheese but found the stone-grounds are so tasty, it didn't need the additional dairy after the half and half & butter. Saves me some calories for dessert!

All this egg talk is gonna make me hurl. Can't stand 'em. Runny yolks=vile. Runny whites=Projectile hurling.

p.s...Mr. DD does the ketchup thing with scrambled too. yuck.

Raw egg in a glass of beer was my uncle's favorite. Done it a few times myself. I could take or leave it. Mostly leave. You want the yolk to stay whole of course. It kind of goes down in one big gulp and you barely know it's there. What's the point except to get your daily allowance of protein, cholesterol, and bacteria?

I start with real stone ground grits (Logan's Mill in the cloth bag are my favorite), and add them to chicken broth with a pat of butter and some diced fresh jalapenos. (Putting them in the broth at first cooks them a bit and takes away the bite) When just about done, I throw in a capful of half and half, more butter if necessary and salt and pepper. I used to throw in cheese but found the stone-grounds are so tasty, it didn't need the additional dairy after the half and half & butter. Saves me some calories for dessert!

!!!!!! Katie Blue is back!!!!!!! Where have you been? Are we still semi-neighbors (we're at the Cottages at Camp Creek, but you may not remember because it has been so long).

And I'll try out your grits. This discussion made me make polenta last night. Just cooked it, added cream cheese (didn't have any mascarpone in the house), parmesan cheese, and salt and used a creamy tomoto mushroom garlic sauce. It was great for left-overs today, too.

Just butter and salt, and then a little more butter .
BTW, Great Southern's grits are worth going for.

I'm with you JC. real butter, salt, and then a little more butter. the BEST. I could eat a bowl every single day. actually, its a real comfort food around here.

OK, this thread is making me drool. I love grits (and polenta). Really good grits can bring tears to my eyes.

I consider the fancy grits dishes with all the cheese are actually polenta dishes. I do love my polenta: yellow cornmeal cooked in chicken broth wtih tons of butter and parmesan cheese stirred in, salt, and maybe a little gorganzola. can't get enough butter and parm in there though.

HEY Katie Blue! good to see you - what up?

Now I'm hungry.

And there may be Shrimp and Grits over here very soon, if I can slow down long enough.

[apologies for temporary thread detour]
Hi Paula and Tootsie! (silly, of course I remember you Yes, been quite busy since I went awol-- selling two houses, buying and renovating a new one in town, and went from freelance to a fulltime job--kurt periodically prods me to jump back in, and this time it worked. No, sadly not direct neighbors anymore: we sold the seacrest house in 2007, but we still have a lot over near camp creek lake/golf course, so we're very proud to call ourselves once-and-future SoWallers. We'll be down in seagrove on Mothers day weekend, in case any of you will be there. (as I told kurt, spoiling ourselves with a gulffront condo!) Take care, I'll be more visible 'round here as time permits. xoxo all!
[now back to GRITS...]

For DD ...

Sopping at Red Bar this AM!

Sopping at Red Bar this AM!

But thanks for thinking of me, BR.