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Loved your post !
We are definitely all about grits here in the South !!!
Comment by Patricia Neely-DOrsey — July 3, 2012 @ 6:48 am
Thanks for the lighthearted read this morning. I enjoyed it thoroughly. As a lover of grits, I particularly liked the nutritional adage at the end. Yay for grits being a health food! My family and I quote Vinny quite a lot; we’ve seen that movie numerous times. I laughed when I read your reference and could hear Vinny say, “”Sure, sure I heard of grits, I just actually never seen a grit before.”
Still laughing.
Emily
Comment by Emily Kennedy — July 3, 2012 @ 9:57 am
Laura, I’m lovin’ it, and cravin’ some grits. Seriously, I grew up on the stuff; it was a staple in our household along with eggs and sausage and bacon . . . you name it; all considered the wrong things these days, although bacon does seem to be making a comeback. We have a friend who cooks his grits with heavy cream. Yes, an artery-buster for sure, but they are fine.
Thanks for this funny, enjoyable posts about one of our quirkier Southernisms a lot of folks outside the region just don’t “get.”
Comment by Gerry Wilson — July 3, 2012 @ 10:37 am
The world needs more explanations of grits because there are way too many uninitiated people out there. When I was a freshman in college in North Carolina, another freshman who was from New York, turned to me as we passed French toast in the cafeteria offerings and asked, “Is that a grit?” Thanks, Laura, for such a delightful, informative piece.
Comment by Sally Whitney — July 3, 2012 @ 10:59 am
Too funny! Grits are definitely one syllable for me. I still can’t wrap my head around how to cook them properly. Tried making them like oatmeal, but they left something to be desired. Hubby loves them, but he knows he has to cook ‘em. Just not my thing. Maybe I should get a copy of Deen’s cookbook…
Comment by PatriciaW — July 3, 2012 @ 11:25 am
Love your history of grits and the foody humor. I remember being served grits as a child when we moved to the south the first time. It wasn’t exactly a hit. :-p However, later in life, I discovered that I like them, fixed fat free at home, and there are an astonishing number of tasty ways to do that too.
I especially enjoyed your movie references. I had no idea grits were so famous!
Comment by Penny J. Leisch — July 3, 2012 @ 12:06 pm
Thanks for this delightful expose on grits! I LOVE grits, cooked with a little salt and just a little butter. Ah, I can taste them now!
Comment by Ramey Channell — July 3, 2012 @ 3:58 pm
Ha! Laura, I love it!
I’m more of your cream of wheat (farina!) kind of gal, but it wasn’t until fairly recently that I’ve come to appreciate cheesy grits.
Thank you for being part of the tour and instructing (reminding) people about the misunderstood grit.
Comment by Zetta Brown — July 3, 2012 @ 4:49 pm
Hysterical! You’ve got me craving “Shrimp and Grits Without the Shrimp” which was one of my Aunt Maude’s special recipes.
Comment by Kim Wright — July 3, 2012 @ 5:44 pm
You guys are all too funny. In a gritsy sorta way.
We should run a contest for the best Grits and [fill in the food] Without The [filled in food] a la Kim’s Aunt Maude.
Comment by laura — July 3, 2012 @ 8:08 pm
Wellllllll …. being a southern California girl, recently transplanted in Texas, I think I’ll pass on the grits, thank you. (Y’all can ‘bless my heart’ to absolve me)
Although, now I’m wondering if they’ll work on those gosh-durn fireants too.
However …. those Dr. Pepper Pecans Cheese Straws … those sound yummy. I’ll take a Dr. Pepper anything anyday (preferably Dublin Dr. Pepper thank you). Am I forgiven for passing on the grits?
Comment by Trisha Faye — July 3, 2012 @ 10:38 pm
@Trisha — idn’t she precious??? Bless her heart.
Comment by laura — July 3, 2012 @ 11:12 pm
What a fun read about a truly great southern staple. Well done. I will have to tell on my southern self here. As I matured into the means that allowed me to experience life outside my Alabama upbringing, I found myself in a nice ‘Little Italy’ establishment. When asked about the primo course I enquired about the makeup of parmesan polenta and, though still unsure how it would taste, I ordered it. Preparing for the secondo the waiter asked what I thought of the polenta. I told him next time someone that talks like I do asks about parmesan polenta, just say, “cheese grits.”
Comment by Homer Humble — July 4, 2012 @ 1:55 pm
@ Homer: parmesan polenta must come from southern Italy.
Comment by laura — July 4, 2012 @ 9:40 pm
Laura,
I love, love your discourse on grits. I love them as a southern girl but grits are served just about everywhere that serves breakfast in California. It’s either the southern influence or the demand or they know the benefits. I love shrimp n’ grits, cheese grits and just plain grits with butter. This was wonderful.
Comment by Dera — July 9, 2012 @ 4:05 pm