Grits, Crave ‘Em, Kiss ‘Em!
Marty Martindale

“Kiss my grits,” was a comment made famous in the nine-year sitcom Alice, adapted from the grits2film, Alice Doesn’t Live Here Anymore. Its star, Linda Lavin, used the memorable phrase effectively, whenever necessary, in  Mel’s famed Phoenix diner. Grits, as always, underscore the South’s fondness for its ubiquitous breakfast buddy,  usually snuggled up under a generous puddle of melted butter.

Butter isn’t the only flavoring for this favored southern treasure. Appropriate breakfast companions are also bacon, cheese, red-eye gravy and sausage. In fact, over the last half century, it has become chefs’ and home cooks’ delight to work all manner of ingredients into this relatively bland concoction.

Slowly, it became very okay for a fine eatery to offer grits at any meal and buddy ‘em up with many shades of cheese, onion, garlic, seafood, fish and as croquettes, patties and sticks. Plain grits can be yellow or white, depending upon the color of the corn it is made from. Basically, the ground corn is boiled in water until desired thickness. Quicker cooking grits have had the hull and germ removed from the corn before processing.

The earliest grits were corn ground by Native Americans, boiled until a mushy consistency and served at the first meal of the day. Similar mushes were made from polenta and farina. Like white bread, grits are not highly nutritions and by law are enriched and fortified with  basic nutrients.


  • Grits must be stirred often to keep them from sticking and burning.
  • For creamier tasting grits use milk instead of water.
  • Solid, leftover grits may be sliced, even breaded, and fried until crisp.
  • Make Asiago croutons for salads or soups.
  • Crabmeat grits
  • Goat cheese grits
  • Yankee grits with maple syrup
  • Thanksgiving grits dressing/stuffing

Below are foodsites with grits recipes.

Marty Martindale

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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