I was surprised to hear that my sister-in-law, who has traveled far and wide, has never eaten grits. This post is dedicated to her!

Grits are traditionally served in the U.S. South, east of the Mississippi River. Grits were first made with our American native corn by the indigenous American Indians of the region to preserve corn over the year from harvest to harvest. Grits are produced by treating corn kernels with an alkaline bath to remove the tough skins of the kernels, then dried and coarsely ground. The resulting product is made into a porridge and served for breakfast or as a side dish.

And they are very bland, but have texture. One can take a Japanese donburi idea to make a wonderful breakfast or light meal by adding toppings of your choice: cheese, grebenes, okra pickles, chipoltle Tabasco sauce