Easy cheese grits make you understand the allure
Circa 1886 grits
Growing up in California, I knew very little about Southern food. So when an opportunity presented itself as a birthday trip to Charleston, S.C., I jumped on it.
On my first night, I visited Zero Restaurant + Bar in Charleston’s historic area. Attached to a boutique hotel, it’s a culinary gem. Elegant, quaint, individual dining rooms with charming decor envelop guests in cozy comfort, but I really knew we hit a winner when our first bite was a Jerusalem artichoke, scooped out and deep-fried with a delectable lemonyogurt filling.
I also couldn’t wait to try Rodney Scott’s BBQ: a small, modern restaurant that even has a drive-thru if you are in a hurry. I had the opportunity to chat with Scott and was charmed by his Southern graciousness. I tried almost every single dish he had to offer and thought this must be what Southern heaven looks like.
His two barbecue sauces, made with different types of vinegar, are epic. They accompany main course dishes such as pit cook barbecued chicken, a steak sandwich and spare ribs.
The sides were every bit as good as the mains and included hush puppies, potato salad, and mac and cheese, to name a few. You Prep: 10 minutes teaspoons Worcestershire sauce cup grits Cook: ounces mascarpone also do not want to miss the one and only dessert: Ella’s banana puddin’.
The last stop I’m taking you on this culinary tour is the beautifully restored Wentworth Mansion. Each Makes: 2. Reduce morning the mansion’s Circa 1886 dining room featured an elegant selection of Southern breakfast dishes: frittatas, pancakes and grits.
I always thought grits would be kind of bland and boring. I was very wrong. Picture a creamy, savory, warm bowl of comfort. That’s what it was. I will never think of grits any other way again.