I live in the SF Bay Area, and there are quite a few restaurants that serve grits with breakfast. Some serve Shrimp and grits, which is popular now, too. Grits are basically ground corn or hominy, they can be white or yellow, rehydrated to a porridge consistency, usually served with butter, sometimes cheese.
Walmart sells them, and even Quaker Oats has some now.
It's corn meal grinded up; you find it next to oatmeal in the store. Very yummy heated up with some milk, it's creamy like oatmeal with milk and maple sugar or fruit. Or melted cheese on top as a side dish with dinner. It is as nutritious as corn, basically not very.
@bijouxbroussard Never seen milk in my recipes 🤔 water, corn flour, some olive* oil and salt (going by memory; it could be peanuts oil or sunflower oil, I don't remember). My grandma at most may use butter, I'll have to ask her
@ImRileyTheDog Shrimp and grits is a delicacy for breakfast, served in more than a few high end restaurants. That and salmon croquettes were dishes the wives of fishermen in the Gulf discovered long before they became popular with "foodies".
People still buy and cook them, serving suggestions on the package. At the supermarket. But it's not like people can afford that kind of Time and effort.
It's a porridge type thing, either savoury or sweet, I believe in the south states there's a lot of breakfast that include shrimp and grits, I saw this on masterchef actually
@SW-User They serve them rather plain for a side dish in southern restaurants, for breakfast and other meals. First time I had them was when I went to a casino buffet in Las Vegas…they try to put a lot of different foods out to please visitors from various areas of the country. I like them all right, they reminded me of a thick porridge. I have bought boxes of them to make a thinner breakfast porridge in the winter but I fancy them up…butter, some spices, walnuts and dates sometimes.
SW-User
@cherokeepatti ooh nice, I think I'd like as long as it was a kind of a side thing, like not a whole bowl of them
I live in Oregon, and you can find them in some restaurants.
They basically have a neutral, almost bland flavor to them. The accepted way in the South to consume them is with salt and butter, which brings out the savoriness in them. And then some people like to put sugar and jam in them, which apparently brings out the sweet taste in them.
