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Did you know….
Grits have their origins in American Indian corn preparation. Traditionally, the corn for grits was ground by a stone mill. The results are passed through screens, with the finer siftings being grit meal, and the coarser being grits.
Many communities in the United States used a gristmill until the mid-20th century, with families bringing their own corn to be ground, and the miller retaining a portion of the corn for his fee. In South Carolina, state law requires grits and corn meal to be enriched, similar to the requirements for flour, unless the grits are ground from corn from which the miller keeps part of the product for his fee.
Three-quarters of grits sold in the U.S. are predominantly in the South, stretching from Texas to Virginia, which is also known as the “grits belt.” The state of Georgia declared grits its official prepared food in 2002. Similar bills have been introduced in South Carolina.(cookcfb.org)
Today’s Restaurant
Average Cost
Less than $10 for a box that will last a month or two
Rating (1-10)
10
Recipes:
Every time I talk about grits it makes me think about Bubba in Forest Gump. There are so many ways to make it that you probably couldn’t cook it in every version in your entire life.
You got buttered grits, shrimp n grits, cheese n grits, fried grits, boiled grits, bacon grits, grits with sugar, grits n brown sugar, grits n honey, grits with eggs, grits with salt, grits n pepper.. I could go on and on and on..
Most people I talk with about grits are familiar with this delightful morning sensation or they have met her elegant relative Polenta but seems like a lot of people in the West Coast that I have run into are clueless about this southern masterpiece.
What a cruel and unusual punishment it is to not have experienced grits on your plate for a complete breakfast growing up. I’m thankful that my mom introduced this to me as a baby as I passed this generational delight to my children as well.
My mom was born in Greenwood, MS and in the South this is as much as a signature breakfast dish as eggs and bacon and pancakes.
If there were no grits on the table for breakfast then this wasn’t a real breakfast; we might as well had a granola bar.
It is kind of like a porridge or a rice type oatmeal but it is ground corn. It’s soft and delicate and you have a choice to make it creamy, slightly watery, thick and hearty or loose. It is filling and pleasurable and it goes great with eggs.
I like my grits with butter, salt and pepper and my kids love it with butter and sugar. I even fed it to my kids as baby food after 3-4 months old. It is great for that! Now that’s live action eating for a baby!
How do you like your grits? Comment and let me know..
Well time to enjoy this Sunny day in California! To my East Coast folks out there.. Stay Warm.The Sun will come back to you soon. Keep hope alive!
I’ll see you on the next adventure!
Eating is an enjoyable way of life.Live it..Learn it..Love it!
Trevis Dampier Sr.
References:
LINDA TOBIAS (Unknown). History of Grits. Retrieved from http://www.cookcfb.org/articles/entryid/60/history-of-grits
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