The finished product after 12 hours of slow cooking. I put it on about 8 PM and unplug it about 8 AM leaving in the insert in the cooker. This keeps it warm for several hours I do more of a brunch than breakfast.
I do cafe au lait while I read my paper.
After paper, Internet and crossword I do my meal. This one is Burger's ham steak with red eye gravy, eggs sunny side up, frozen biscuits (Pillsbury) and grits with butter. Mind you I only do this on the weekend and usually on one day especially if it is a full bore like this one
I take the insert out of the cooker and let the grits cool off to room temperature. I then make a grit souffle with what ever I have around. This one is grits, eggs, Mexican cheese, chipotle paste, nuoc cham, and Usingers smoked pork butt.
It goes into a loaf pan and into the tabletop oven. This one because it made so much had to cook for an hour. A lot of times it is half and cooks in thirty minutes
The final product. GB&D Golden Brown and Delicious. I ate half for my supper and the other half pan fried for breakfast.
These I treat like Brabant potatoes. I had bought a skirt steak in the discount meat bin. Put it in a no salt mesquite wet marinade overnight and grilled in my table top appliance. Nuked some carrots in butter and voila Sunday supper
That is how I use up 4 cups of stone ground grits. Sometimes I don't do it all in the weekend but spread it out but for photo continuity I did it over two days. Most times I do grits with two breakfast items, the souffle with less grits and finally the brabant grits with a dinner.