This past week, we took a road trip down south to Fort Moore (formerly Ft. Benning) Ga. to see one of our grandsons graduate bootcamp there. He only had a 48 hr pass and then reports for training and then to Ft. Lewis in Washington State. It could be awhile before we see him again, so off to Ga. it was.
Now I'm no stranger to grits but have never had them anywhere other than home. We had breakfast at a popular chain restaurant and It came with a side of grits. When I make them at home, they have a consistency like thin mashed potatoes. These were soupy, to the point they looked watery.
Is that common for restaurant grits ?
Now I'm no stranger to grits but have never had them anywhere other than home. We had breakfast at a popular chain restaurant and It came with a side of grits. When I make them at home, they have a consistency like thin mashed potatoes. These were soupy, to the point they looked watery.
Is that common for restaurant grits ?