Growing up in the south in the ’50s, staples included grits, rice and potatoes. For the purist, never consider “quick grits.” In my parents’ day, that would have been considered a cardinal sin.
Hominy grits – The white kind. Easy to find, easy to cook; start to finish in about 10-15 minutes
Corn grits – The yellow kind. Hard to find and take about 45 minutes to cook. But the wait is worth it. They are rich and creamy.
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