Uh, because I’m not Southern and I can’t even try to fake it with our readers? Well my dear ole dad found a recipe for grits he couldn’t pass up. The recipe is by the wonderfully talented chef Virginia Willis in her book, Bon Appetit, Y’all: Recipes and Stories from Three Generations of Southern Cooking. These grits were so good he made the recipe twice! What I have learned in researching grits is that people who grew up eating them are passionate about how they like them — white corn, hominy grits, with syrup for breakfast, etc. So, if you have a particular way that you like your grits, please let us know about it in the comments. By the way, according to NBC, Michael Phelps eats grits for breakfast, along with several fried egg sandwiches, an omelet, three slices of French toast, and a stack of chocolate chip pancakes. Breakfast of champions. Add the corn kernels and cook, stirring occasionally, until the kernels become soft, about 5 minutes.
