I remember vividly the first time I had grits. It was during college in Richmond, Virginia, at the Jefferson Hotel’s legendary Champagne Brunch. After several trips from our table to explore the bountiful chafing dishes that lined the hotel’s Rotunda, I came across a dish of cheesy grits.
“Oh, polenta,” my half-Italian, child-of-the-North mind thought. I took a small scoop for good measure, and went on my way.
Back at the table, I took my first bite. And, I fell in love.
Despite looking quite like polenta, the texture was a bit different. The grits had more of a porridge-like consistency than I expected. They were also cheesier than any polenta dish I’d ever had, with a slight bite from the addition of what must’ve been an aged cheddar. When the yolk from my Eggs Benedict started mingling with the grits, I’m pretty sure I heard ethereal music in the background.
Ok, so it was probably the brunch harpist. But, the grits really were outstanding!