Here’s my tongue-in-cheek response to Wanderer’s photos of his gourmet cooking.
Try not to drool on your keyboard! 
This is a country ham and biscuit, buttered grits, an egg over easy, and a cup of black coffee to wash it all down.
And yes, this was tonight’s dinner even though it is traditionally breakfast food.
We Southerners like to eat breakfast any time day or night, and this is one of my all-time favorite dishes.
It made my stomach growl. 
Mmmmm, fine it is, and mighty tempting!
There’s also biscuits and gravy.
Great photo, Gary. Those grits and butter look real good…maybe another pat of butter on top. So, there are the fuel and the calories one needs for whistle R&D. Enjoy!
Dennis
Grits look like something you would bring back up after eating it.
Mukade
My wife and her kids would call that BFD :Breakfast For Dinner
Apart from the egg, looks good to me!
Man, bacon & eggs is good eats any time of day or night, any time of year! I haven’t had grits (not sure I ever will) but you could easily add some beans to the mix. Or how about some chili sauce? Yum!
djm
what no ketchup?
NO! No ketchup. Ketchup would be wrong. Redeye gravy, ok, but no ketchup.
Grits are excellent. Yum!
I truly do not know why they get such a bad rap. Maybe the name, maybe the way they’re served on the plate instead of in a bowl.
Maybe calling them “maize porridge” and serving them in a bowl would communicate their true nature better.
For you foreigners, it’s what you end up with when you have no pinhead oatmeal for porridge and have to use similarly ground corn instead. They’re cooked the same way.
yessir… [we need a drooling emoticon]
I applaud your efforts to place the food so that they do not touch.
it;s the closest we’ve got…
finally! weve pinned down the difference between country + city folks: ketchup.
I’d eat it! And be grateful! Must go forage for a bite … mmm… shredded wheat…
looks good to me
my preference is for slightly firmer grits
Try calling grits polenta. That’s all polenta is: yellow grits. Hell, sometimes they pour the stuff right onto the table (clean, I’m sure) for that rustic touch, and it’s still fashionable. Go figure.
It looks like cream of wheat. I don’t think I could handle cream of wheat with just a pat of butter.
There’s an African restaurant here in town that serves meals up on a big platter (big like 3-4’ wide) covered in a thin, stretchy sort of dough bread. Each person in your party orders one dish, and these are all served up on this one big platter. The idea is that you tear off a bit of the bread covering the platter and use it to pick the food up off the platter and convey it to your mouth. Everyone at the table shares the platter and eats with their hands. Most of the dishes are quite spicy with red pepper. One of the dishes there is a corn meal porridge, but it is too stiff to flow onto a plate like what the grits appear to do. It is more like a big dollup of sludge, and tastes as much.
djm
That sort of flatbread is made from teff flour and in restauants tends to be called by the Ethiopian name “injera” around here.
How did we get from eggs and grits to injera?
Anyway, people shouldn’t freak out about grits. Not a big deal. They have little to no taste, really. That’s what the butter is for. And the salt and pepper. And you can crumble some bacon into it, too. And, since your egg is over easy, get some of that yolk in there.
Okay, pretty much you just take the entire plate of whatever you’re having, mix it into the grits, then sop it (yes, sop) with your biscuit (warning for the brits: not a cookie). It’s pretty yummy. Like lambchop said, it’s exactly like oatmeal, except it’s made from corn and it’s savory. I guess it’s not like oatmeal, really, except for the texture.
Do not put sugar on your grits. Ew.
Oh…you know.
It needs a bit of cheese, pretty much on everything.