In the US there's a regional thing about grits - they're ubiquitous in the southern US (southeast to mid-Texas) and generally looked at oddly everywhere else.
Real True Southerners eat them with ham or sausage gravy slathered on, which to my mind defeats the purpose. They've got a delicate buttery flavor and a texture somewhat chewier than cream-of-wheat (farina prepared as a porridge, usually for breakfast.)
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Date: 2010-07-12 09:54 pm (UTC)Real True Southerners eat them with ham or sausage gravy slathered on, which to my mind defeats the purpose. They've got a delicate buttery flavor and a texture somewhat chewier than cream-of-wheat (farina prepared as a porridge, usually for breakfast.)