Grits

When I talk about grits or hominy, I am not referring to the bland bleached mush that you buy in grocery stores and see in homogenized restaurants and diners now across the South. Instead I mean the naturally raised whole-grain stone- or water-ground corn grits that have provided major sustenance for the area throughout its history, even here in the Lowcountry where rice was for so long king. Most of the grits that I eat are grown by small farmers in northeastern Georgia and ground to order. They are cooked for a minimum of an hour.