F. William Broome

GRITS IS – NOT ARE

Until a recent news item, most
everything had been written
about grits. In 2007 grits hit the
big time, when it became an item
in posh Manhattan restaurants.
As s Southerner, don’t cheer too
loudly until you hear the price;
$3.50 for a small bowl, served
with butter. If you’re not a grits
eater, you may stop here, but if
adventurous, buy a bag ground
in the South, and “fix” them in
several ways. Cookbooks are a
bad bet, so ask a kind lady who
has cooked the stuff for a few
decades. Most small towns’ folks
mix them with bacon, but grits
take on a flavor with fresh butter
or a gravy. For me, eating grits is
best with over-light eggs, lean pork
sausage patties by two hot biscuits.
And, grits is full of fiber, too, for
your tasteful digestible breakfast.

©Copyright October 2007 by F. William Broome

Author’s Note: Grits is, not are, porridge-like, made from select ground corn. This one is a tongue-in-cheek instruction card for those poor souls who have never had the “grits experience,” as described, above.