Date: Wed, 13 Mar 1996 16:48:21 -0600
From: Natalie Maynor maynor[AT SYMBOL GOES HERE]RA.MSSTATE.EDU
Subject: Grits (was Re: Clabber milk)
Does any of you Southerners know about the supposed 5 ways of
serving grits? I've only been through North Carolina once, five years
ago, so the restaurants there are my only experience of this. I seem to
remember that grits could be ordered "plain", "covered", etc., and
*"smathered"*. That last is a word I've never heard elsewhere in
America. Any info out there?
I've never heard those terms in relation to grits (or the last one in
relation to anything else either). I would guess that "plain" might
mean without butter, but usually grits arrive at the table "plain"
anyway and you add the amount of butter you want. There are, of course,
various grits dishes other than ordinary (plain?) grits -- e.g., cheese
grits. But such special status would be indicated by calling them
something like cheese grits.
--Natalie (maynor[AT SYMBOL GOES HERE]ra.msstate.edu)