Grits

Why are we so afraid of grits?

The staple of almost every southern home is something that most Yankees detest, running the opposite direction from.  Grits, or the boiled grains of ground corn, has the texture of cream of wheat and a bland taste.  Most southerns like to serve them with sugar or cheese, but the dish can be quite elaborate, including chives, mushrooms, fruit or vegetables.  

This past weekend, I was in Bristol, Tennessee for the NASCAR race.  One morning, we stopped by a ubiquitous Waffle House.  The 24-hour breakfast joints are small, long restaurants featuring a long countertop from behind which the servers take orders and the cooks whip up eggs, waffles, and grits.  When we ordered, one of my buddies told the waitress to hold his grits.  Our server, a kindly old grandmother-type, gently but forcefully let us know that we were going to be eating our grits before she bought out any other food.

Now I know she was just playing with us, but I also know a lot of people that can not stand the creamy goodness.  I personally like mine with sugar and butter and don't see why so many people run the other way.  Try it and see; I am sure you will like them.  

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