GRITS..... YEAH - IT'S NOT JUST FOR SOUTHERNERS ANY MORE!

First of all - you have to buy a bag/box of Quaker Quick Grits - the kind that the directions say cooks in 5 minutes.  I would recommend the LONG cooking kind (20+ minutes - the same ones they had in My Cousin Vinny but you have to be in the DEEP south to find those).  If all you can find are INSTANT Grits, forget this recipe and grab a bag of frozen hash browns for your breakfast.

OK - for 2-4 people...

In a HEAVY saucepan, place 1/2 tsp. of salt, about 1 TBSP butter (or margarine if you must), and 1/2 C of grits. (HEAVY because if you scorch grits you'll have to move out until the smell goes away - about a week)

Add 1-1/2 C of water and 1/2 C milk.  (if you really want this right, use half & half)  Keep the milk close by because we're going to be adding more.

Stir the pot with a wire whisk and place over medium high heat.  When it begins to boil, reduce to lowest heat and stir OFTEN, and begin adding milk, about 1/4 C at the time.  

You're looking for a final consistency of creamy mashed potatoes.  Cook for about 15 minutes, stirring with the whisk and adding milk.  After 15 minutes, if they are thick and creamy, remove from the heat and cover and let rest 5-10 minutes while you make the sausage and eggs!  

Be sure you have plenty of butter on the table.