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In article >,
wrote:
> On Wed, 18 May 2005 10:07:13 -0500, Melba's Jammin'
> >
> wrote:
>
> >I decided to try the cheesy grits thing this morning. cooked the
> >grits, stirred a couple torn-up slices of fat free sharp cheddar
> >into it, sprinkled some onion powder, Sunny Paris, and black pepper
> >on it and stirred. It was ok, I guess, but I'll stick to plain, I
> >think. Curiosity has been satisfied.
>
> Cheese or any thing attempting to play cheese should never come in
> contact with grits. Absolutely plain from the pot would be levels
> above grits with cheese.
>
> I don't know who came up with this idea of adding cheese, but its a
> good way of ruining grits as far as I am concerned.
It's apparently a fairly common way of serving them. I'll stick with
plain with Butter Buds and black pepper. I do enjoy that. Can't do the
bacon or sausage right now.
--
-Barb, <http://www.jamlady.eboard.com> 5/8/05.
"Are we going to measure, or are we going to cook?" -Food Critic Mimi Sheraton
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