From golden ground corn comes a flavorful feastSee more from the Muse including some fine-looking grits recipes.
More tasty than flour, more cultured than yeast
It's good with your breakfast or any old meal
To add some pizzazz and some southern appeal
They call it polenta served down at the Ritz
But when in the South you need just ask for "grits."
Thursday, October 26, 2006
An Ode to Grits
Muse of the Moment offers a fun post on grits (the food, not the blog), but laments that she could find very little poetry out there on the subject. That's an inexplicable shame, so I thought I'd start to rectify the matter. Please add your own poetic suggestions in the comments.
Posted by Gritsforbreakfast at 6:45 AM