My family was originally from Mobile, Alabama on the Gulf but moved when I was five. My childhood in the 1950’s was spent in Tennessee eating my mother’s Southern food. For those of you who are not from that part of the country, grits is made from corn and is a breakfast staple. We had it often in the morning with butter and fried eggs. To make it even better my mother would chop cheddar cheese to add. We often added fried bacon to it too. Yum! Sometimes mother would make a pot of grits to accompany a fried fish dinner. It was an easy side dish and a favorite of my family. It wasn’t until the 1970’s that I heard of the casserole breakfast dish, Grits Casserole. It contained all the things I had for breakfast as a child in one dish: eggs, milk, cheese, and grits.
