If you’ve only been eating grits for breakfast, you’ve been missing out (and if you’ve been flavoring them with maple syrup or brown sugar, well… you do you, but plenty of people believe sweet grits are inferior).
Grits — which are made from ground, dried corn and are similar to polenta — are incredibly versatile and make a great base for all sorts of sauces, meats, seafood, and poached eggs. They take beautifully to cheese, butter, and herbs if you want to get a little fancy, and are great with <a href="https://greatist.com/eat/recipe/homemade-hot-sauce…
If you’ve only been eating grits for breakfast, you’ve been missing out (and if you’ve been flavoring them with maple syrup or brown sugar, well… you do you, but plenty of people believe sweet grits are inferior).
Grits — which are made from ground, dried corn and are similar to polenta — are incredibly versatile and make a great base for all sorts of sauces, meats, seafood, and poached eggs. They take beautifully to cheese, butter, and herbs if you want to get a little fancy, and are great with <a href="https://greatist.com/eat/recipe/homemade-hot-sauce…
