Shortcake with Berries

I love simplicity, and this is it: a recipe for every day, a recipe that will make our lives just a little bit better. The use of white grits is an ode both to America and to Italy (polenta). The cornmeal adds nuttiness and texture to the cake. It also gives a certain silkiness that flour alone cannot provide. And for any non-gluten fans, the fine white grits can be used 100 percent instead of the flour.