Hi Pete, being from the south i'll tell you about grits.
they are a food of American Indian origin common in the Southern United States and mainly eaten at breakfast. They consist of coarsely ground corn, Grits are similar to other thick maize-based porridges from around the world, such as polenta, or the thinner farina.
Grits are usually prepared by adding one part grits to two-to-three parts boiling water, sometimes seasoned with salt, butter, pepper, bacon or sausage grease or sugar. They are usually cooked for 15–20 minutes or until the water is absorbed and the grits become a porridge-like consistency. As grits expand when they are cooked, they need to be stirred periodically to prevent sticking and forming lumps. They may be served with eggs, cheese, butter,bacon sausage or country ham.
Pete, don't feel bad for asking, I've never had a grit either...
it's a regional thing-
I use to eat maine lobsters everyday (father is a lobster-fisherman, and use work on his boat, we'd cook them up right on the boat, along with other ocean cuisine that came up in lobster traps) some folks have never tried lobsters.
because of the food network, many of our meat departments have gotten "unusual" requests-of all places I was up in northern maine (god's country) and the meat manager asked me if I knew what a chicken fried steak was luckily I did, and we made some, and displayed some -and they sold!! (even in the coating, ready to be fried) the meat manager said some "southern" lady asked for this... from way up there-everything in south-but not southern
Hi Pete, being from the south i'll tell you about grits.
they are a food of American Indian origin common in the Southern United States and mainly eaten at breakfast. They consist of coarsely ground corn, Grits are similar to other thick maize-based porridges from around the world, such as polenta, or the thinner farina.
Grits are usually prepared by adding one part grits to two-to-three parts boiling water, sometimes seasoned with salt, butter, pepper, bacon or sausage grease or sugar. They are usually cooked for 15–20 minutes or until the water is absorbed and the grits become a porridge-like consistency. As grits expand when they are cooked, they need to be stirred periodically to prevent sticking and forming lumps. They may be served with eggs, cheese, butter,bacon sausage or country ham.
love them !
Ah! right , we do ,well the scots do similar with oats,but without the eggs,cheese etc.
But to me a full English is hard to be beaten,they even do them on the continent.
