Growing up in New Orleans my mother would wake me up each morning before school with the tempting smell of a hot breakfast lingering throughout the house. Bacon, scrambled eggs, biscuits and some of the best New Orleans southern cream grits you’d ever taste greeted my belly before I started each day.
Later in life my mother came to live with me at my home in Florida and to this day I remember the first morning I severed her breakfast. There was fruit and coffee along with wheat toast and preserves. My mother looked past her plate; over to me and the only words that came out of her mouth were “No Grits“?
Well the next morning there were grits on her plate and after a bit of soul searching I realized the importance of Grits to every True Southerner. Because of the time spent in the kitchen and mess I had made cooking those grits I decided to revolutionize Grits cooking forever. No longer would my mother and others be deprived of grits for breakfast or any other meal due to inconvenience, time or mess.
The “No Grits” Revolution is true to it’s name. “No Grits” are not gritty; instead their creamy, rich, and absolutely delicious southern stone ground grits made ready to eat without the hassle or mess normally involved with cooking regular grits on the stove and just the opposite of instant grits with all the rich flavor and creaminess still in your bowl.
Quick or Regular Grits are coarsely ground corn and traditionally a breakfast food with a rich tradition in the Southern United States, but now people from around the world are creating new and exciting recipes to enjoy the delicious taste of grits at any meal.
Turner Catledge, former editor of the New York Times, called grits “The First Truly American Food”. Grits date as far back as 1607, when the colonists came ashore at Jamestown, Virginia. Grits are a good source of calcium and iron and have no fat or cholesterol.
Grits are made from the milling of corn kernels. The first step in the process is to clean the kernels; then, the grains are steamed for a short time to loosen the tough outer hull. The grain kernel is split, which removes the hull and germ, leaving the broken endosperm.
Heavy steel rollers break up the endosperm into granules, which are separated by a screening process. The large-size granules are the grits; the smaller ones become cornmeal and corn flour. The word grits comes from the Old English. “grytt”, for “bran”, but the Old English “greot” also meant something ground.
There’s nothing better than a bowl of grits for breakfast; it’s comfort food and fills you up with warmth. Grits have been a part of American meals for 400 years and the “No Grits” Revolution is here to make grits even more easy to enjoy.