So warns the Junior League of Charleston in their Charleston Receipts (1950). Columbians also give Charlestonians fits by calling cooked grist “grits.” Columbians are very particular about their grits. Fred Gantt of Columbia explained to me how he would grind corn kernels in a home grinder to get the exact texture he wanted in the cornmeal. Creaminess would come in the cooking. Fred achieves creamine
