I was lucky enough to find some locally grown and ground heirloom corn grits. “Bloody Butcher grits” anyone? It’s just a red corn grit but with a name like that I had to get it and the other varieties the farmer was selling.
I was lucky enough to find some locally grown and ground heirloom corn grits. “Bloody Butcher grits” anyone? It’s just a red corn grit but with a name like that I had to get it and the other varieties the farmer was selling. But I don’t want to just make my usual breakfast grits with them. So I’m turning to the wise sages of this group for advice and suggestion’s. submitted by /u/RCG73 [link] [comments]
