Grits are the gift that keeps giving. This evening I learned that my mother—Irish born and longtime resident of the Northeast—has been eating them for years. This was news to me. They are not something I grew up on, and I love her impulse to try new things. I still remember the day, in the late seventies, when I stood by her side, my head probably just reaching past her hip, and tried a “new” fruit from New Zealand, the Kiwi. I never did like them much, but I’m glad to have inherited her taste for fresh and healthy food.
Grits have given pop music at least a couple of hits. In 1955, Little Willie John recorded Titus Turner’s “All Around the World,” which has a set of delightful opening lines:
Well, if I don't love you baby
Grits ain't groceries, eggs ain't poultry
And Mona Lisa was a man
You can hear Little Willie John’s recording here:
Later, in 1969, Little Milton took those opening lines and renamed the song “Grits Ain’t Groceries,” and took it back to the charts. His rendition is here:
And what I want to know: what do you all do with leftover grits? My mother cooks a batch for herself that lasts a few days, and the leftovers get hard and dry. I think that’s what it’s supposed to do, and that there must be some recipes for either fixing them or turning them into something else. Any suggestions?