via NPR: Like many food writers, Erin Byers Murray enjoys taking a deep dive into learning the history and nuances of specific ingredients. For her first book, Shucked, Murray chronicled the year that she spent working on a New England oyster farm; her second book, Grits: A Cultural and Culinary Journey Through The South, however, led her on an unexpected cultural journey […]
Grits are made of hominy — small, ground chips of dried corn and considered a classic southern food. The texture resembles a loose polenta; both regular and instant-type grits are available, and common preparation includes water or milk. You can eat them plain, which is the healthiest way to consume them, but many of us […]
