***I now do mine with sautéed onion and green pepper, which I would recommend veteran grits afficiandos take a shot at.***
I think that’s a fine idea, I’ll try that version next time. Any particular choice of meat that you’d recommend?
“Any particular choice of meat that you’d recommend?”
I’m of the opinion that one can never go wrong with bacon; with sautéed onion and green pepper I might be tempted to toss in bits of country ham. Bon appetit!