Grits? Manna! Ambrosia!
Stone-ground, of course, from any of the sources mentioned. Yellow grits are sometimes called "Yankee grits," but I don't know why. Anyhow, I cook 'em for a longer time than the directions say, until they're halfway between creamy and al dente
, using well-salted ½ milk and ½ water as the liquid. S & P, unsalted butter for seasoning; garlic optional but always fresh, never powdered, dried, or that nasty refrigerated stuff.
And I just found the following at something called flickr.com:
1. Thou shalt not put syrup on thy Grits.
2. Thou shalt not eat Yankee Grits made by Quakers.
3. Thou shalt not eat Cream of Wheat and call it Grits for this is blasphemy.
4. Thou shalt not covet thy neighbors Grits.
5. Thou shalt only use Salt, Butter and Cheese as toppings for thy Grits.
6. Thou shalt not eat Instant Grits.
7. Thou shalt not put syrup on thy Grits.
8. Thou shalt not put syrup on thy Grits.
9. Thou shalt not put syrup on thy Grits.
10. Thou shalt not put sugar on thy Grits neither. lest
- thou be cast down into the land of the Yankees called Florida, where thou shalt toil in long lines of traffic caused by confused blue-haired drivers of giant Winnebagos; and
- thou shalt stand in long lines at the grocery store where there is much complaining and gnashing of false teeth, because it is not NJ, NY, or 1935, or coupon day; and
- thou shalt try to vote, but be too feeble to pull the lever, and too senile to remember for whom you have voted.
So shall it be written, so shall it be done.