It used to be that Southern food anywhere outside of the South was an anomaly, but now you can hardly walk around New York City without finding some Southern-inspired restaurant — Southern fried chicken, Texas-style barbecue, Nashville hot chicken. But what’s even stranger — it’s not all bad.Southern food is becoming a universally enjoyed cuisine, and grits (a major component of the Southern diet) are a huge part of that. As more people discover that what comes in the Quaker box is only a mere facsimile of real Carolina grits or Logan Turnpike grits, the more they will come to love the porridge of sweet, ground corn.
In a world of overnight oats and breakfast quinoa, sometimes you need to mix up your grains, and I can’t help but lean on grits to do just that. Their creamy, pebbled texture can be flavored with pretty much anything. Delicious on its own, it comes to life topped with a runny poached or fried egg; a piece of marinated, broiled tofu; or even crunchy bacon stirred into the creamy breakfast dish.
To get you on your way, here are a few ways to take grits from breakfast to supper.
Pumpkin Bacon Grits With a Poached Egg
Davidson's Safe Eggs
Breakfast Poppers With Grits and Bacon
Perfect Poached Eggs With Cheddar-Chive Grits and Crispy Ham
Dishes From Macy's Culinary Council
Truffled Grits and Ham