Grits and Sausage - Great start to the day

[phiferpharm]

Grammie decided I had been a good boy yesterday by finishing up the new pasture and mini - barn modifications for our newest family member - Trouble the horse. Got up to the smell of Georgia Boy Sausage and saw a pot of Grits on the stove. Grits, Sausage, some cheddar cheese, whats not to like?

It brought back the memory of going to see my brother in Chicago many years ago and we went to a Denny's. They had just started serving Grits on their menu at the time and we both thought that was great, so we ordered them. Much to our surprise, they brought them out in soup bowls, floating in milk like they were oatmeal or Cream of Wheat. He went back to the cook and explained the milk was not needed. It was a funny moment and everybody had a pretty good laugh.

Today was the date last year that my bro went from Hospital to Hospice. He went to a better place on July 4th. Bubs, I'm thinking about ya, and enjoying the grits for both of us....

 

[creekbend]

Sincerely sorry about the loss of your Brother. That is a good memory that you have about your Brother concerning the Grits' preparation. Best wishes.

 

[Bird]

Never heard of Georgia Boy Sausage, but Pernell's Old Folks sausage is my favorite. I prefer the one labelled "medium" which I actually consider to be mild. I've tried the one labelled "hot" and I would have called that one medium; both are good. I seldom eat grits. We never fix them at home. To me, they're just nothing; no flavor, not good, not bad, unless you add salt, pepper, butter, sugar, milk, or whatever you like to give them some flavor. Actually about the only time I eat any is if we have breakfast at a Cracker Barrel. Then I eat the ones they serve.

 

[Tollster]

Sounds like a fine breakfast, keep er warm, I'll be down for a bite!

 

[jinman]

Some people use grits as filler. The first grits I ever ate were in a grits-cheese-egg baked casserole. I thought that was pretty good. Later, I ordered them in a restaurant and got a mound of white plain grits served. I wasn't too happy with that. When I went into the US Navy, they would cook them for breakfast pretty often and I got where I'd eat them buttered with a bit of salt & pepper. I can now eat them pretty much like mashed potatoes, but rarely do. We never fix them at home. I grew up eating yellow and white hominy and still like it on rare occasions. Corn Nuts made out of toasted hominy is one of my favorite snacks.:licking:

Doug, I'm sorry to hear about your brother, but very glad you have so many pleasant memories to remember. He sounds like he was a great brother.:thumbsup:

 

[MoKelly]

OK --- grits being served at a Denny's in Chicago. Hummm - I can't imagine what could possibly go wrong in that scenario?:laughing:

MoKelly

 

[RobertN]

I like to make grits in a "loaf" the night before, then take slices and fry them with bacon or country sausage in the morning. Yum!

I have some of those memories too, like they were yesterday. Lost my Grandmother 17 years ago. It was with her that I learned to make sauerbraten, and numerous breads.

Cherish those memories!

 

[ncnurseryman]

Love me some grits, whether it be with eggs, butter, pepper, salt, cheese, sausage, shrimp, etc. etc. Getting hungry just thinking about it. Sorry to hear about your brother, but glad you got some good memories. They last forever.

 

[phiferpharm]

Some people use grits as filler. The first grits I ever ate were in a grits-cheese-egg baked casserole. I thought that was pretty good. Later, I ordered them in a restaurant and got a mound of white plain grits served. I wasn't too happy with that. When I went into the US Navy, they would cook them for breakfast pretty often and I got where I'd eat them buttered with a bit of salt & pepper. I can now eat them pretty much like mashed potatoes, but rarely do. We never fix them at home. I grew up eating yellow and white hominy and still like it on rare occasions. Corn Nuts made out of toasted hominy is one of my favorite snacks.:licking:

Doug, I'm sorry to hear about your brother, but very glad you have so many pleasant memories to remember. He sounds like he was a great brother.:thumbsup:

Thanks Jim, yup good memories, not sad ones. I was supposed to guest conduct the Army Band last year, but needless to say, that didn't happen. My bro used to always go to our July 4th performances, so I'm gonna be doing that this year and conducting a selection he loved from one of my former Professors- Alfred Reed, entitled Rushmore. I know in my heart he'll be hearing it.

Here it is: the ending is right into your soul.Rushmore - Alfred Reed - YouTube

 

[RobertBrown]

I seldom eat grits. We never fix them at home. To me, they're just nothing; no flavor, not good, not bad, unless you add salt, pepper, butter, sugar, milk, or whatever you like to give them some flavor. Actually about the only time I eat any is if we have breakfast at a Cracker Barrel. Then I eat the ones they serve.

The key to good, flavorful grits is to avoid the "instant grits" and get the regular or quick grits. These should be cooked slowly and never overcooked or left on the heat for a long time, like you find at a breakfast buffet and most restaurants. If they are overcooked they take on a bland tasteless consistancy that is unpleasant.
Properly cooked, grits are and excellent sidedish to any meal, try them with your favorite curry, crushed red pepper and a bit of virgine olive oil.
Phiferpharm!
I suggest you try some "Gilchrist county" sausage. It's made in Ghilcrist county to the north west of you. It's very good at any meal.