A Grits Traditionalist
PAUL C. writes:
This is a long rambling article. The point is that Southern people love grits, and Obama took them away for “whole grains.” Grits are just corn for goodness sake. Who doesn’t love a nice buttered, salted piece of boiled corn on the cob? (There is an entertaining movie starring Johnny Depp 2004, in which he loves corn on the cob. You need to like Johnny Depp to like the movie, I suspect.)
Grits are very tricky to cook. African Americans always get it right. Some whites (at least my mother and grandmother) get it right. I have done it successfully, but I usually find a good source, and buy them cooked. They are cheap, cheap for heaps of the stuff. I do plan to practice, so I can cook them right for myself. The worst is when they are watery. My family did not use butter on the stove; we each added butter later according to our tastes. I added little and still do now only because of the supposed bad effects of butter (margarine). But when I buy retail, I love them no matter how much butter. I could eat a ton but don’t in order to guard against weight gain. They are like rice to Asians. You can’t get tired of them.
I hate when people add cheese or other newfangled stuff to them. (more…)


