Pre-Wedding Meal


What did the Bride ask for on the morning of her Wedding?


GRITS!

A true southern girl at heart!


Grits is a food of Native American origin that is common in the Southern United States; it mainly consists of coarsely ground corn.

Grits is similar to other thick maize-based porridges from around the world, such as polenta. It also resembles farina, a thinner porridge. The word leads back to the traditional Northern European grit gruels. Grits can be served hot or cold and as a base for a multitude of dishes from breakfast to dessert, depending on the additives. Additives can include salt and butter, meats (especially shrimp on the east or Gulf Coast), cheese, and rarely, (but in nouvelle Southern cuisine) vegetables. It is also common for people from above the Mason-Dixon Line to have sugar with their grits.

Grits can also be fried. The boiled grits are left to cool in a pan or mold. The resulting block of firm, cooled grits are cut with a knife or wire, and the slices are fried in a fat such as vegetable oil, butter, or bacon grease.

Hominy grits is grits made from nixtamalized corn, or hominy. It is sometimes called sofkee or sofkey from the Creek word.

Simple Grits.

2 cups of water, boiling
1/2 cup dry grits
1/2 tsp salt

Boil water, add salt, add grits, let boil to preferred consistency.

Get Gritty!

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