Who’d a thunk it? Just when you think it can’t get any better, you find out there are whole avenues of better, and different, and just as good.
For years, I thought I was a forward grits thinker because I added cheese an
d bacon bits to a bowl of buttery grits with a sunny side up egg smothered underneath. Then in recent years, I discovered some people added shrimp and crawfish gravy and called grits a dinner entree. I didn’t necessarily think it was a good idea, but, hey, to each his own, right? I quickly found out there is a definite following for grits thus arrayed. Then last week I tried shrimp and gouda grits at a local Fairhope eatery and my eyes were opened. I would never be a grits purist again.
Even so, I thought Grits Nirvana, once reached, could not be surpassed. And maybe it can’t, but it can sure be expanded. Today, while I was waiting to get my “do” did, I was flipping through an issue of Southern Living magazine and to my wonderment I saw a recipe for peppers stuffed with grits and sausage. It’s like once having seen the light, the Universe is delighting in presenting new grits vistas never before imagined. I read the recipe with delight. This I had to try. I got a copy of the page and went home to share on this blog. I don’t want to step on any copyright toes, so I will just direct you to Google Southern Living grits stuffed peppers and see for yourself (Photo from Pinterest). I will be trying these.
My mission is to explore strange new grits recipes, to seek out restaurants with above average grits creations, and, if I ever exhaust those, to boldly go where no grit has gone before.