I'm totally in agreement here, GOOD grits done well are yummy (southern by proxy as both parents are southern, all three older sisters barely southern (all born in Dover DE in the late 50's) and me, a Puget sound born and bred but have had the good stuff, the instant etc are indeed ghastly.
A little butter, a pinch of salt and of course, pepper is mighty delish I will concur.
I hope you enjoyed them. Not had then in a coon's age myself.
And do it as a side with ham cooked in a skillet with something green like overcooked green beans with salt pork or spinach boiled with vinegar and that's a southern dish if I'm not mistaken.
Not spinach, which is a tender green. The side dish you are thinking of is one of the tougher greens like mustard, collard or turnip greens. You boil them with some salt pork or bacon in the pan until they are tender. Their flavor is richer and more earthy than spinach.
To be honest, I don't recall my Mom ever cooking collard, mustard etc greens, she grew up in Jacksonville, my Dad grew up in N. Georgia in and around Hickory Nut Ridge although I'm sure they've both have had it.
I DO recall Mom getting the real deal grits and cooking the old fashioned way, on the stove.
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shirtlifterbear) wrote2010-06-10 01:24 pm
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A little butter, a pinch of salt and of course, pepper is mighty delish I will concur.
I hope you enjoyed them. Not had then in a coon's age myself.
And do it as a side with ham cooked in a skillet with something green like overcooked green beans with salt pork or spinach boiled with vinegar and that's a southern dish if I'm not mistaken.
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I DO recall Mom getting the real deal grits and cooking the old fashioned way, on the stove.