Grits & Me

You don't find grits on the menu in many New England states. Why? I dunno. They're made from corn-- and you can grow corn just about anywhere.

I suppose it's what you do with it that matters.

Perhaps the reason for grits ignorance can be found in the entry at foodreference.com:

"Many who have not been raised eating grits for breakfast view them as akin to white glue paste."

Mmm... yummy.

Hey, I've got a five-year-old niece...

The folks we first interacted with when we moved south (our landlords) were amazed I'd never had grits. Well, that's what I told them... it's not entirely true. I tried them many years ago during a visit to Atlanta, but the memory was less-than-fresh.

They promptly recommended the shrimp and grits from a favorite local restaurant. I've gotta tell you, they were awesome! Coming from a coastal community, I thought I'd had shrimp in just about every conceivable combination. But no... this was different. Totally decadent. Mouthful after mouthful of creamy goodness. I totally pigged out and still left bloated and happy with enough leftovers for lunch the next day.

Since then, I've had grits for breakfast a couple of times and as a side dish at dinner once. I've gotta tell you, with a little dressing up, they're pretty good.

Now I'm just going to have to find a way to ship some up north for Christmas.