I mean, salt and pepper go on everything. Butter too for most things.
But there’s
flavor in there, that’s just the grits. And that’s true of both real grits, aka hominy grits, and cornmeal mush that some folks call grits.
Man, this is one of those times I wish I could cook online. I responded to another comment about what I taste in grits, and that it could be the kind of grits that is messing things up for folks. I’ve never had anyone turn down seconds of grits, and I do them up just with salt, pepper, and butter. And that includes damn yankees ;)
I just want everyone to be able to enjoy that flavor I taste because it’s just so fulfilling. All earthy and bready. I love me some potatoes too, but grits have way more taste for me.
I’ve had Cracker Barrel et al ‘grits’ that taste like warmed gruel that Chef Mike worked over, and authentic “momma opened a breakfast spot” grits that were definitely miles better, but still just… cracked corn - I didn’t find that much depth in the taste palette. It’s legacy peasant food meant to fill your belly from cheap ingredients - every culture has them, the Brits straight up pan fry cabbage and potatoes ffs
I also really do not care for white gravy, but will power through an unhealthy amount of biscuits, fried okra, and Brunswick stew… There’s a lot southern food I like but grits bewilder me
I mean, salt and pepper go on everything. Butter too for most things.
But there’s flavor in there, that’s just the grits. And that’s true of both real grits, aka hominy grits, and cornmeal mush that some folks call grits.
Man, this is one of those times I wish I could cook online. I responded to another comment about what I taste in grits, and that it could be the kind of grits that is messing things up for folks. I’ve never had anyone turn down seconds of grits, and I do them up just with salt, pepper, and butter. And that includes damn yankees ;)
I just want everyone to be able to enjoy that flavor I taste because it’s just so fulfilling. All earthy and bready. I love me some potatoes too, but grits have way more taste for me.
I’ve had Cracker Barrel et al ‘grits’ that taste like warmed gruel that Chef Mike worked over, and authentic “momma opened a breakfast spot” grits that were definitely miles better, but still just… cracked corn - I didn’t find that much depth in the taste palette. It’s legacy peasant food meant to fill your belly from cheap ingredients - every culture has them, the Brits straight up pan fry cabbage and potatoes ffs
I also really do not care for white gravy, but will power through an unhealthy amount of biscuits, fried okra, and Brunswick stew… There’s a lot southern food I like but grits bewilder me