Boldly Go Where No Grit Has Gone Before

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.

Photographer Greg DuPree, Food Styling Torie Cox, Prop Styling Mindi Shapiro

For years, I thought I was a forward grits thinker because I added cheese an

Photographer Greg DuPree, Food Styling Torie Cox, Prop Styling Mindi Shapiro

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.