Fast Break: Grits

Grits. What a strange word for such a delicious, home-style breakfast. It came, some say, from the English word “grytt,” which means “course meal.” Sounds about right, no? But what are grits? We all know shrimp and grits, and that they make a great vehicle for piling heaps of cheese and butter, but when you get down to the grain of it all, what will we find?
 
Corn. Grits originally came from the Native Americans, who ground dried corn with a stone mill then made it into porridge. Nowadays grits are normally associated with the South-“grits belt” runs from Texas to Virginia.
 
To cook them just boil them in water until they make a porridge consistency. If you want Charleston-style grits, boil them in milk to get extra creamy goodness. Load them up with cheese, peppers, or the classic shrimp’n’grits.
 
Not already sold on grits? Chew on this: they are a great source of Vitamin B-6 which can boosts your levels of seratonin, that chemical in your brain that makes you happy. A bowl of plain grits has less fat than a bowl of oatmeal (surprising, right?), but that means you have to resist drenching them in cheese, which is really hard to do.
 
If you’re someone who balks at the idea of grits, come try them at Sunny Street Café. Our Charleston-style grits are super creamy, delicious, and filling. A great addition to your morning cup of joe, or a side to our breakfast sandwich. Think about it: when you have grits for breakfast, you’re joining in on a centuries old tradition. That’s pretty cool, no?