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a savory start

March 8, 2010

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This past weekend, we had the great pleasure of celebrating my grandparents’ fiftieth wedding anniversary. At a family brunch in their honor, my aunt made her fantastic Shrimp & Grits. She uses stone-ground grits and simmered them with chicken stock, cream and cheese. And one fortuitous byproduct of the happy event were a lot of leftover grits.

As my grandparents fervently attest, if the grits are packed in a container overnight they become sliceable. My grandparents prefer a glass sprayed with PAM; I used a tupperware completely filled to good success. And with those slices of grits mingling in a hot oiled pan, you can make the most delicious Grit-Cakes. 

Paired with a fresh fried egg and some tomato sauce, you have  savory start to the morning. Add some leftover roasted potatoes and it’s a delectable hash.

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2 Comments leave one →
  1. Fred permalink
    March 8, 2010 8:50 pm

    Beautiful dish!

  2. March 11, 2010 12:11 pm

    that looks so good. sadly, i don’t think i’ve ever had real grits… definitely need to try them soon!

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