True Grits
In the South, a good ol' country breakfast isn't complete unless it includes grits. It's a staple here, kind of like potatoes or rice or pasta are in the rest of the world, and we think everybody else is downright foolish for preferring hash browns or home fries to a heaven-sent bowl of buttered grits. Celestine Sibley, the late Atlanta Journal-Constitution columnist, called grits "nature's finest gift to mankind." And Celestine always told it like it was.
Grits are simply crushed kernels of dried corn. A trendier cousin, polenta, is the same thing, just more finely ground and cleaned of all traces of flour. If you've had grits and thought they were bland and tasteless, you probably just didn't have them prepared right. They can be yellow or white (usually white), but the best are stone ground and are cooked for a long time (never instant), boiled with water and salt into a thick porridge and slathered with a big slab of real butter. If you want to expose yourself to ridicule -- and ruin your grits -- top them with sugar and milk, which is something akin to pouring gravy over a hot fudge sundae.
The beauty of grits is that they soak up flavors like a sponge, allowing them to travel easily from breakfast to dinner. Chicken broth or a little piece of country ham can transform a whole pot, and although many purists gnash their teeth at the thought, some folks cook their grits in milk or cream.
The best addition by far is a little cheese, which turns grits into the ultimate Southern comfort food. Sharp cheddar has been traditional for years, especially in a cheese-grits casserole, but goat cheese added to grits transforms them into a tangy, creamy wonder -- a sinful and sophisticated enough dish to serve at a fancy dinner party.
