copyright 2014 by\u00a0Bettina Network, inc.<\/p>\n
Wow! Grits being discussed as a serious topic. \u00a0Unbelievable. \u00a0Am I the only Yankee reading your blog?<\/p>\n
I used to wonder what was the big deal about grits until I tasted the grits you have described and generously provided a recipe for.<\/p>\n
Each time you add something I try it. \u00a0I thought the “Grits and Greens” were special. \u00a0That was just the introduction.<\/p>\n
I would like to add my two cents to this discussion:<\/p>\n
After leaving a Bettina Home with my stomach full of grits I went home, bought Arrowhead Mills Organic Grits and tried it for myself. \u00a0I started with grits and greens. \u00a0Came back to buy more grits and couldn’t believe those folks actually put “gluten free” on the box. \u00a0Didn’t know corn had gluten.<\/p>\n
I tried your most recent recipe for grits and added the following:<\/p>\n
After adding the 4 ounces of organic cream cheese I also added a package of frozen organic yellow corn and a 4 ounce\u00a0package of raw organic sharp cheddar cheese. \u00a0I let them bubble awhile – stirred every once in a while until everything was combined nicely – and then ate the most fantastic pot of grits I’ve ever had. \u00a0I heartily recommend it to your readers.<\/p>\n
Most people would talk about cutting the cheese into small cubes, etc. but i just put everything as it came from their packages into the pot and let them cook. \u00a0They melded on their own with just an occasional stirring from me.<\/p>\n
What most surprised me was that I had a great dish without tons of butter. \u00a0You go girl!<\/p>\n
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