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Saturday, January 30, 2010

Mom’s Scrambled Grits


You know how to tell a Yankee down South? He’s the one at breakfast staring at the grits on his plate along side the bacon and eggs and trying not to gag. Grits is considered standard fare down South and you get it whether you order it or not. Northerners just don’t “get” grits. It goes together with breakfast like peanut butter goes with jelly or cookies go with milk.



Mom's recipe card
(I love her shorthand for "enough"!) 
 


I can eat them plain, with just a little butter and salt and pepper; however, there is a little more with this recipe.  This is Mom’s recipe for Scrambled Grits.  It’s very plain and simple, just another good “comfort food” dish! 


Mom’s Scrambled Grits

Ingredients:

2½ cups cold, cooked stone-ground grits*
2 eggs, beaten
Bacon drippings

Method:

Place grits in medium bowl, break into pieces with fork.
Gently stir in eggs.
Melt enough bacon drippings to cover bottom of skillet.
Spread grits mixture evenly in skillet.
Cook until brown on bottom and is consistency of scrambled eggs.
Place in a bowl and serve.



Yum! 



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