Grounds for temptation

grit my teeth. It honors pluck: That girl’s got grit. Perhaps it could also pinpoint one speck of the breakfast mash and Southern side ground from white corn: grits.

But there is no scenario that calls for a single grit. Grits are served in stunning heaps. It takes grit to conquer a bowlful of grits. They’re meant to go big, or go in the leftover bin, where they congeal into a slab that can be stashed, sliced and sizzled — sometime.

Grist for inspiration. Why not sidestep the middle meal and skip straight to the endgame? Cooked, cooled, cut and crisped, grits make a compact cushion for eggs, sausage or spicy shrimp. One that takes grit to resist.