I didn't discover Grits until 1984 when my husband took me to meet his family in Tennessee. I do remember corn meal mush for breakfast as a kid in Washington State. But to me they are different: white vs. yellow, and the taste is different too.
Then a friend (originally from Tenn. too) and his wife gave me a recipe for a grits and cheese dish that is baked and we just love it. In fact I think it is time to make it again. I have adapted it by adding diced onion and green chilies. When baked I cut it in squares and my husband eats it like brownies. It makes a nice side dish. Lorri To unsubscribe send email to [EMAIL PROTECTED] containing the line: unsubscribe lace-chat [EMAIL PROTECTED] For help, write to [EMAIL PROTECTED]
