The Opinionated Foodie: The Love (or Not) of Food and Everything That Goes with It


The Best Breakfast of the Year

184

Once a year, we get to eat this breakfast. It is a favorite.

We have bacon, eggs, biscuits with chocolate gravy, pancakes, country ham, and my favorite part-fried grits.

183Fried grits are the best part of the whole deal, because they are crunchy, delicious, and this is the only meal when I get to eat them.

Why do we not make them more often? Good question.

The recipe:

Grits, cooked ahead of time-like the day before-and cooled. Store them in a glass covered in plastic wrap.

Corn meal

A pan with a shallow amount of bacon grease, extra bacon grease as needed

Using a knife, pull the grits out of the glass while keeping the shape of the glass as best you can. Cut the grits into slices of about a quarter of an inch or a little less. Coat them in the corn meal, and then fry them in batches in the bacon grease until they are slightly browned. You are not looking for a dark brown here; you want more like a tan color. Drain the grits on paper towels and eat immediately. However, these are good after they have cooled as well.

Make sure to tell someone to kiss them.  As in, “Hey, you.  Come here and kiss my grits.”  It’s a funny I get to make once a year.

I amuse myself.

There will be no leftover fried grits. Trust me. I have looked for leftover grits on Christmas morning after breakfast my whole life. They are the one thing Santa never leaves.

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