|
Gotta chime in this. Most of the time I like mine with sea salt and butter. When starting grits I use a bit more water. Always stirring, never let them stick to the pot. If you don't put enough water they tend to be hard.
I like to cook them with a bit of garlic salt. After they cook cool down then place them is a meatloaf type pan and refrigerate. Next day remove them from fridge, ut into slices, dip in a egg batter and quick fry them, then you can top them with any type of sauce and serve with your choice of meat. We actually top them with a crawfish ettoufee. Grits and white rice, coonass ice cream!
|