Grits

Note: 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

I grew up eating hominy grits for breakfast with butter, salt and pepper.

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.

When you get to the shrimp and grits recipe, use the corn grits. I have had the dish with hominy grits, but they are not as rich as their yellow cousins.