Just so we can be ethnically diverse here, I have to put up this companion post to Steve’s on risotto from earlier this week. He gets to honor his Italian heritage – I get to honor my Southern redneck Scots-Irish heritage. This LA Times article says that grits are starting to move into high-end cuisine to take their rightful place alongside potates, polenta and risotto. But not your everyday off-the-shelf grits: special old-school stone-ground varieties that take two hours to cook.
Though I say I celebrate my Southern heritage by talking about grits, it is of course truly an inheritance from our Native American antecedents along with its first cousin, hominy. Hominy is another wonderful over-looked food waiting for its day in the sun. People who say they don’t like hominy have likely never tried that delicious Southwestern hominy-based stew, posole, one that I know Steve and I both like.
Grits were a staple in my family when I was growing up in Arkansas and Tennessee. We still eat them a lot and one of my great accomplishments as a parent has been passing on the love of grits to our kids.