Living with Grits. Part one of an on-going series.
The Grits Omelette
It must be some violation of human decency to prepare a meal perfectly for two with no leftovers. In the realm of possibility, I will grant, but in the domain of perverts, freaks, fiends and slaves to abominable habits. So when Olga demands grits, we have more than we can eat in one sitting and they turn cold and hard in the refridgerator so that to be eaten again they must be sliced and fried or baked.
But that is dull. They could be used in a stir-fry in the same manner as tofu, I guess, or...
And so the grits omelette was born. Take cold, diced grits and fry them with some oil and onions and I like shredded carrots for color. The trick-because there must always be a trick-is to let them fry for a good long time, letting all the flavors invade every soppy pore of your bits of grits. Then throw in your whisked eggs. I've been adding a teaspoon or more of mayonaisse to the eggs to good effect. KEEP THE HEAT MEDIUM TO LOW you impatient gets. Never rush an omelette. Honestly, I know you people. You don't have anything better to do. Add your shredded cheese. I've good luck with gouda. Do the folding flipping bit and then serve it with some sour cream and/or hot sauce. I've made it thrice in the last 24 hours and it plumps and pleases.