www.sausagemaking.org

In the South, grits are usually served with a bit of butter and salt and pepper. This is a great baseline for judging the grits. Of course, grits can act as a blank canvas for all sorts of things breakfast. Vivian Howard famously referred to grits with all sorts of things added as "Pimp My Grits" and has several variations in her book Deep Run Roots. I have taken to this as well. These are a few of my favorites:

A timely post. A very generous friend from NC recently gave me a bag of grits!

Phil

This is another recipe to know for making grits.

https://www.emerils.com/122714/baked-cheese-grits

Black beans, cheddar, peppers, onions and one poached works well together.



Lots of good recipes to explore here as well for grits and other grains:

https://www.ansonmills.com/recipes