What did you have for breakfast this morning? If you live down South, the chances are good that you had a steaming bowl of grits laced with butter, salt and pepper or loaded with cheese. Even on the hottest summer days, grits are a morning staple in many Southern households.
For those of you who don’t know what grits are, and there are many of you out there, I’ll just briefly say that grits are ground up corn cooked to a porridge-like consistency. It’s similar to Cream of Wheat or Farina, only coarser. Most Southerners would rather starve than let a spoonful of Cream of Wheat pass through their lips. And unlike oatmeal and Cream of Wheat, grits are eaten for breakfast, lunch or dinner, and even served at events such as wedding receptions, gala fundraisers, and holiday parties. Yes, grits can be quite swanky.
I like grits, Cream of Wheat and oatmeal, but I don’t understand the South’s obsession with grits. And I’m not the only one who’s baffled. See for yourself:
I’ll give some Southerners a chance to weigh in on the subject in an upcoming post. In the meantime, let me know if you like grits. If so, give us the nitty gritty on what you put in yours. And I would particularly like to hear from you if you thumb your nose at convention and eat your grits sweet. In an effort to avoid another Civil War, your anonymity is assured.