Grits are indeed a magical food
Vinny Gambini (Joe Pesce) a novice attorney en route to solving a murder in a backwater Alabama town, asked an interesting question in the fantastic comedy film titled “My Cousin Vinny”.
“What is a grit, anyway,” Gambini inquired.
Grits drive this column’s theme as cold weather overtakes metropolitan Trenton although this southern culinary staple matches up with eggs, sausage and toast no matter the temperature.
First, let’s answer the Gambini inquiry followed by some history.
Grits originate from corn that is ground into a coarse meal and then boiled. Hominy grits are a type of grits made from hominy with the germ removed, which is corn that has been treated with an alkali in a process called nixtamalization.
Grits shelve in supermarkets all across the United States. Just find your supermarket aisle with oatmeal.
Generally, a great serving of grits requires about 15 minutes cooking time. Bring to boil a prescribed amount of water then slowly stir grits into pan.
Allow the water to boil again and then reduce flame to simmer level. Stir frequently because nothing is worse than lumpy grits.
Salt and pepper to taste and then serve with a nice topping of butter or even gravy. Grits should have the consistency of Cream of Wheat.
Myriad ways exist to serve grits, not just for breakfast either. Olive’s Deli in Princeton makes an extremely tasty shrimp and grits meal.
A co-worker mentioned she and her family add sugar and butter to their morning servings of grits. Sounds worth trying.
Wikipedia notes: Threequarters of grits sold in the U.S. are bought in the South, in an area stretching from Texas to Virginia that is sometimes called the “grits belt”. The state of Georgia declared grits to be its official prepared food in 2002. Similar bills have been introduced in South Carolina, with one declaring:
“Whereas, throughout its history, the South has ‘relished its grits’, making them ‘a symbol of its diet, its customs, its humor, and its hospitality’; and whereas, every community in the State of South Carolina was once the site of a grits mill and every local economy in the State used to be dependent on its products; and whereas, grits has been a part of the life of every South Carolinian of whatever race, background, gender, and income; and whereas, grits could very well play a vital role in the future of not only this State, but also the world, if, as The Charleston News and Courier proclaimed in 1952: ‘An inexpensive, simple, and thoroughly digestible food, [grits] should be made popular throughout the world. Given enough of it, the inhabitants of planet Earth would have nothing to fight
about. A man full of [grits] is a man of peace’. Now, therefore, be it enacted by the General Assembly of the State of South Carolina: Section 1. The 1976 Code is amended by adding: ‘Section 1-1-703. The official state food is grits.”
During this fantastic time for foodies, local culinary artists should give grits a try.
By the way, as attorney Gambini reveals, there’s no such thing as magical grits.
If you’re snuggled on the couch for a good film and a fantastic frolic into funny, rent “My Cousin Vinny” a 1992 comedy that won Marisa Tomei a Best Actress in a Supporting Role award.