When I was growing up, on those wonderful “big breakfast Sundays”, we’d have bacon and sausage and white gravy, and eggs over-medium, and my mom’s world famous biscuits. The biscuits where there for three reasons:
1. They were incredible on their own.
2. They were necessary for sopping up the yolks of the eggs.
3. “Dessert” was a biscuit topped with gravy.
Did I tell you we had three teenage boys at one time?
Anyway, another thing we had on big breakfast Sundays was grits. Mom would give us our individual servings, then each of us would proceed to sprinkle sugar over it.
I didn’t know this was weird for around here till I grew up. Most Nashvillians, it would seem, go for the pat of butter with salt & pepper treatment for grits. But, try as I may to fit in, I cannot have grits without sugar.
How did a family growing up in Nashville develop such a regionally uncharacteristic food habit? I think it’s due to the fact that my grandparents were from other states (Alabama and Missouri). I THINK sugar on grits is an Alabama thing, but I’m not sure.
Perhaps some enterprising food anthropologist can do some research on grits preparation and how it varies in the different sub-regions of the south.
So, how do you like to have your grits?