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)