Who serves the best grits in the United States?
This is a rhetorical question because I know the answer. It’s Liz Munson at Liz’s Where Y’at Diner in Mandeville, Louisiana.

 

 

 

 

 

 

 

 

On the other hand, everything served at Liz’s is special—not just the grits.
I love the biscuits & debris,

the overloaded chocolate-rich waffle,

the scrambles and the Where y’at Bennies (Eggs Benedict and Benedict derivatives ).

Oh Lordy, Liz’s breakfasts are heavenly.
Lunches rank high too.
Liz Munson spreads joy—and not just with food. Her diner’s quirky colorful decor shouts happiness.

 

Her mottos, plastered here, there, everywhere tout love.

 

Her friendly waitresses wear hearts on their chests.

Her vivid extravagant Southern-style hospitality brings smiles to all lucky enough to step into her sunshine.
“Come in and see me. Where Y’at, Baby!,” Liz writes on her menu, beaconing the crowds who show up Monday through Friday starting at 6 a.m. and Saturday and Sunday at 7 a.m. for breakfast, brunch and lunch, to fill tables until closing at 2 p.m. each day.

 

But back to the nitty gritty of grits. I lked Liz’s so much that I asked for her recipe.

”Here ya go, baby,” she replied. “It’s pretty complicated….lol.”

LIZ’S CREAMY GRITS

 

(from Liz Munson at Liz’s Where Y’at Diner)  
1 cup of grits
1 cup of water
1 stick of butter
Salt to taste
1/2 & 1/2 to your liking { the more the creamier}
Everything in a pot bring to a boil stirring constantly.
Cook on low heat til creamy creamy.
There ya go.