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Plain (which really means with butter and salt), with cheese, fried (like when other cultures fry polenta), and as the base for shrimp & grits or grillades & grits. It cracks me up that all these "new south" chefs are making grits all fancy by adding all this other stuff like herbs, etc. and serving them with hi-falutin entrees. I've never tried them with sugar or anything like that - I really can't imagine how that would taste.
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