The Gift of Grits

Southerners understand the allure and necessity of grits. Served in homes both posh and poor, grits are the equalizer of the South. Grits can play the star or the supporting role for any meal or snack. We eat them as a side dish, salted, at breakfast. They are added to casseroles and are the famous sidekick of shrimp. When visitors say they don’t like grits, we secretly know that they just haven’t tried them the way we make them at home. Grits are a pantry staple – known to nurse people back from dental surgery and prop us up during those lean, between paycheck times. They are sensational after a night of drinking. Grits will treat you right, baby. There is even a restaurant in Athens, Georgia called The Grit. Southerners worry that our friends and family living abroad (or up north) are being deprived of grits. My grandma used to ship grits to my uncle while he lived in Scotland, and my parents carried grits to him on a visit. I like to think of all the grits furtively being smuggled to Southerners in need. It’s perfectly legal, but we want to avoid interception by pests when we have a mission to deliver grits. As preparation for any visit to Natasha up in Maine, I always ask, “Do you need any grits?” Southerners are patient – we can wait for grits to cook, and we can take the time to persuade you that they are delicious. My favorite way to eat grits? Thick, not runny, with cheddar cheese and a generous dose of salt. Yum Yum!