Grits are beloved, sacred. They possess the duality of pleasure and pain, be it as a bowl of comforting sustenance or a weapon against infidelity. They are a through line connecting Indigenous people, the enslaved, Southerners and the descendants of these groups today.
Beyond their historical and cultural significance, grits contain multitudes in how they can be consumed. They can be eaten as part of the breakfast plate alongside eggs, bacon or sausage, and a piece of toast, or all on their own in a bowl topped with butter. Mix them with cheese, if you want, and use as a canvas for seafood (most famously shrimp), stew or whatever your heart desires. And if you’re not in the mood for porridge, you can let the grits cool and stiffen before frying as cakes. Simply put: grits are glorious.
