Eggs Benedict with a Southern twist!
Eggs Benedict with a Southern Twist
Today at Stonehurst Place we’re serving Eggs Benedict with a Southern twist! Swap the English muffin for a crispy cornmeal-battered cheesy grits cake, tuck in some spicy chicken sausage crumbles, then add a fresh, broiled tomato on the side. We had a lot of Clean-Plate-Club members this morning!
~ Innkeeper Lori
Are you some one who wonders ‘WHAT is a Grit?”
We get a lot of you if you’re not from the South (of the US, obviously! … here is a definition, courtesy of Wikipedia:
“Grits refers to a ground-corn food of Native American origin, that is common in the Southern United States and eaten mainly at breakfast. Modern grits are commonly made of alkali-treated corn known as hominy.
Grits are similar to other thick maize-based porridges from around the world such as polenta. “Instant grits” have been processed to speed cooking.
The word “grits” derives from the Old English word “grytt,” meaning coarse meal. This word originally referred to wheat and other porridges now known as groats in parts of the UK. Maize, unknown in Europe in the Middle Ages, is a food derived from corn (a New World plant) and “corn” had been used to describe wheat products in many European regions.”