Tuesday, July 14, 2009

Wine With Grits

Last night I had grits with my supper. Now, we are grits eaters in this house, my two sons, wife, myself, all enjoy the bejeepers out of them. You can tell you are a very bona fide Southern family when you discuss which wine to have with grits. BTW... we chose a young, Spanish, red to go with the meal. They whole supper was comprised of grits, Southern style link sausage, tomatoes, and onions. The tomatoes homegrown, organic even; you slice them and serve with sliced raw sweet onions, absolutely lovely.

We often eat very traditional meals and enjoy grits in a variety of ways. The boys like them with a nice load of extra sharp, white Cheddar cheese in them. This done in addition to the butter already in them. I've had people over at my house to eat that tell me that I served them their first ever grits. I find that shocking myself, one wonders about the deplorable state of culture in this post modern consumer age, when you can find people born in the South that have never eaten grits.

They are the perfect accompaniment for any meal, breakfast, dinner, or supper. Easy to prepare, just ignore the directions on the package, those are always wrong. Add more water than suggested and cook for at least 30 minutes and let them rest abit, and you will have them done correctly. Serve them with cheese, a littler cream cheese and sharp cheddar, which you put in after they cook, allow that to melt, then serve. Always put several dashes of Louisiana hot sauce in the grits. You will become a grits eater in no time.

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