Nothing makes me feel so southern as making a bowl of hot, buttery, cheesy grits for breakfast (except maybe frying green tomatoes!). A little fresh-ground black pepper on top, and you need nothing more.
When we'd eaten all we wanted--baby LOVED the grits!--I put the leftovers in a small loaf pan and into the fridge. The next morning I sliced the grit loaf up as you would for fried cornmeal mush and fried it gently in a skillet with some butter. Topped with homemade syrup or fruit sauce, we enjoyed it as much the second day as we did the first.
Grits: Take 1 & 2. Simple.
Grits rock! I love stone ground coarse grits with a little cheese and butter at the end.
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