"The stars are threshed, and the souls are threshed from their husks."

Wednesday, February 07, 2007

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.


At 8:58 AM, Blogger Anna said...

How do you serve grits when they're not in an omelette?

At 6:15 PM, Blogger Whim said...

Grits, originally, are a gloppy soft buttery substance served pipping gooey hot often with butter or cheese mixed in or on top. They are a side dish for eggs, greens, or whatever southern entree you might be fixin'. They are usually served in this fashion. If you let them cool, then you have to find other uses for them.

At 7:34 PM, Blogger WordWrestler said...

One may also cut cooled firm grits into rectangles, bake them for a while, and dip them in maple syrup.

At 8:44 PM, Blogger Anna said...

Breakfasty sweeteners were sort of where my mind was tending, actually. Grits put me strongly in mind of cream of wheat.

But... butter and cheese... pretty much sounds splendid too.

Though I still like the omelette.


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