A Hellacious Belle’s Guide to the New South: Kiss My Grits!

Believe it or not, “Kiss my grits!” isn’t a Southern phrase, although I’m sure there were plenty of Southerners eager to claim it the first time it was heard.  Nope, it came straight from Hollywood, bellowed out of TV screens by a loud-mouthed Southern waitress named Flo, in the 70s sitcom, “Alice.”


Now, grits themselves are a true Southern tradition.

Grits are made from ground, alkali-treated corn called hominy.  Cooked low and slow with chicken broth, butter and heavy cream, seasoned with salt and cracked black pepper, they are somewhat like polenta, but more closely akin to heaven.

If you like, mix them up at breakfast time with your scrambled or over-easy eggs (I do); or for supper, stir in a white wine beurre blanc, and top with sauteed shrimp low-country style.  Add on some chunks of ham, roasted garlic, fresh scallion, lardons of bacon…

::sigh::That’s puttin’ some South in your mouth.

What you don’t put on grits?

Milk and sugar.

Silly Yankees.  Milk and sugar’s for oatmeal.  Or Cream of Wheat.

If you don’t like them done right, then just you never mind.

It leaves more for us.

“Grits are hot; they are abundant, and they will by-gosh stick to your ribs. Give your farmhands (that is, your children) cold cereal for breakfast and see how many rows they hoe. Make them a pot of grits and butter, and they’ll hoe till dinner and be glad to do it.”
― Janis OwensThe Cracker Kitchen: A Cookbook in Celebration of Cornbread-Fed, Down Home Family Stories and Cuisine

9 thoughts on “A Hellacious Belle’s Guide to the New South: Kiss My Grits!

  1. When we first moved back to B’ham, from Atlanta, Son Corky finished fourth grade, went to VBS with neighbors. All kids did placemats with precious Bible verses. I still have Corky’s phot place setting that said….’Kiss My Grits!’

    Liked by 1 person

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