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. 

Mom's recipe card

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.

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


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


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.


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Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!
~ James Beard

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We went for Sunday rides in the Model-T when my grandmother didn't visit. My parents liked the orange groves, miles and miles of orange trees always either in blossom or full of oranges. My parents had a picnic basket and a metal chest. In the metal chest were frozen cans of fruit on dry ice, and in the picnic basket were weenie and liverwurst and salami sandwiches, potato chips, bananas and soda-pop. The soda-pop was shifted continually back and forth between the metal box and the picnic basket. It froze quickly, and then had to be thawed.
~ Charles Bukowski, Ham on Rye


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