Grits don't need me to wax poetic about them. People already do that. A lot. Chefs dress them up real pretty and escort them 'round the dining room with heritage pigs and heirloom whatever-the-garden-trends and call them a revelation in a way I reckon makes seasoned Southern cooks roll their eyes and scoff a little. Haven't they been saying so all along? Grits have history the furthest thing from fancy, but from then til haute cuisine, they sure do make a meal.
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