I grew up in the southern Appalachian mountains of Western North Carolina. Natives of this area, though in the south, have a very unique accent, dialect and preference for foods. When I grew up, my mother considered breakfast the most important meal of the day. She always said, "if you are going to work or learn you need a good solid breakfast that is going to "stick to your back bone". Mom always served a large breakfast that included eggs and grits as a staple. The variables of her wonderful breakfast meals were: biscuits or sometimes toast; either sausage, bacon, ham or liver mush for a meat; either cold or hot cereal,or pancakes and syrup;and honey,jam or jelly,apple or peach butter, and what ever fresh fruit which was available. This fine spread was washed down with coffee, orange juice, and milk. At first, I really did not care for grits and would sort of pass over them.

My mom's keen eye always took notice of our eating habits and she would find a way to make sure we took in all the nourishment that had been provided. My mom is the one who helped me learn to actually love and look forward to my grits. She suggested that I pour the grits over my eggs and chop up my sausage, eggs or liver mush in them. This may not sound so good, but believe me, it became my favorite part of breakfast very quickly. In latter life, I even found a recipe called "Southern Scramble" which allows you to cook these ingredients together. I usually cook this scrambled delight anytime I have a chance to cook breakfast and everyone, even people who say they hate grits, love this dish.

Grits are as southern as any food that exists. Grits seem to be either loved or hated and there is no in between on the grit issue. Grits deserve the respect as a versatile and beloved food that other foods such as tofu seem to get. It seems that part of the problem, from those people who truly misunderstand grits, is that grits are somehow expected to stand on their own. How many people go to a restaurant and order tofu? You wouldn't, now would you? Tofu is a versatile food that makes a great filler with almost any dish and seems to take on the delicious flavor of what ever food it is pared with.

To me, grits are sort of like Tofu in the southern culture! I like to describe them as redneck Tofu. Grits go well with almost everything! Have you tried shrimp and grits? What about tomatoes and grits, cheese and grits, sugar and grits, butter and grits, salsa and grits, grits and eggs, grits and sausage, grits and liver mush, grits and chocolate and on and on. If you like a food, chances are you can include grits with that food and you will like it. Grits are very inexpensive, and can make your food budget go much farther, especially if you are watching your budget. Go on, give grits a try and lets have some respect for this wonderful misunderstood southern staple. Got grits?

Learn more about this author, Calvin Robinson.
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