Good Ol' Southern Grits-n-Gravy

Somehow I'm stuck on breakfast blogging lately. Perhaps because summer's laid back schedule allows time for things other than Cheerios and rice-milk.
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Grits, though not exactly a familiar food in the Pacific NorthWest, are, ironically one of my kids long-time favorites...
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For the uninformed, "grits" (or "traditional hominy grits") are somewhat different than cornmeal.

Alton Brown explains it best: Cornmeal (like you'd make polenta with) is made from ground dried corn. Grits are made from ground, dried hominy (which is still corn, but treated slightly different). To make hominy, you start with field corn that's dried. Then the dried corn kernels are soaked in a solution of baking soda, lime, or wood ash ("lye water") for a day or two. (Sounds yummy, huh?) The kernel's shell pops off, and the kernel swells to twice its size. Kernels are rinsed more than once, then dried again, and finally ground into grits.

The directions for grits are on the box. Go buy a box and try them. Very warm, creamy, homey "comfort food" sort of stuff but with more texture and character than, say, Cream of Wheat....

My gravy is the same-ol', same-ol' stuff I make to smother just about every breakfast item I can think of.... COUNTRY GRAVY from a past post, with some of my smashed up, and browned HOMEMADE SEITAN SAUSAGE added in. Sausage is optional, it's good without too!

I'll leave you with this hilarious picture of our cat contemplating life from atop HIS precious pot of fresh catnip... of which he indulges in fairly often!!
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Have a great Fourth of July. I'm headed to the Seattle Vegan Meet-up group's Potluck. Pictures to follow, there promises to be lots of yumminess.