“Rejoice in hope, be patient in tribulation, be constant in prayer.”
Romans 12:12
There has been much debate on grits, the humble food of my Southern childhood. What are they made from…is it corn? Do you butter them or top them off with a little sugar? Instant? Quick? Stone ground? Even the Italians have chimed in, and they call it something completely different…polenta! Whatever the case may be, I know one thing…grits have reached rock star status in the world of food! Today, let’s get down to the nitty gritty of grits…
Growing up in the Deep South, my Mother made a traditional breakfast every morning…home-made biscuits, bacon or sausage, scrambled eggs, and you guessed it…grits! But as a child, I would rather scrape the grits off into the garbage can than have to eat them. And even after I married, I prepared them for my grits-loving husband, but still rarely ate them! But through the years I gradually started to love and appreciate the food that all good southerners should love.
Shrimp and grits became one of my favorites on any menu while vacationing along the beaches of the Gulf Coast! And when visiting our good friends Patti and Mike in Raleigh, I always looked forward to Mike’s famous sausage grits…which still receive rave reviews from all their friends and family! I began to see all the well respected chefs in the South slowly adding grits to their menus…no longer a humble breakfast food! It was on dinner menus and not just in the South!
