I love these Southern culinary threads.
Grits? Yes, I'll take mine with butter, salt and pepper. Add sausage (much better than bacon for grittage, in my opinion). Of course, there's the infamous shrimp and grits, which you can build to an etoufee if you like. i know, i know - some food network junkie is saying "but pigglet, an etouffee is over rice..." well, i'm not arguing. i'm just saying i almost had a 'when harry met sally" sally-in-the-diner moment with a grit-based shrimp etouffee a few months ago.
shakran speaks the word and the truth on the redeye gravy (i.e. country ham grease with coffee added to taste)...but this nonsense that any application of red-eye gravy could ever be a waste in any shape or form....well, personally, i just find that disgusting
seriously, add some eggs over-easy, and this party is starting to cook.
for the green peanuts, look around at your local farmer's market. they might not carry them in the grocery store, but i'd think someone has got to be selling raw peanuts.