A shout out to a culinary marvel

This marvel I'm speaking of is the "grit." Those of you who know me well are aware that I'm a huge fan of this traditional southern delicacy. I was introduced by my grandmother to this delicious treat at a young age and still eat them very regularly--sometimes plain, sometimes with butter, sometimes with cheese, and on the rare occasion, with shrimp. I actually cook instant grits for breakfast at work and eat them at my desk in the morning.

Because I so love grits and their many applications, I was thrilled with this article in Restaurants & Institutions (a trade magazine for restaurant operators in the know) about how grits are becoming chic from coast to coast, dispelling the myth that it's some sort of low-grade redneck dish.

So, I recommend that all of you go out and make some shrimp and grits. It's a delicacy that deserves a place on every dinner table. Here's a good recipe to get started, from the queen of southern cooking herself, Paula Deen. (I never said this particular recipe was healthy).