Grits and Grace
The Musings of Augustus Merriweather
My dear friends and fellow connoisseurs of Southern cuisine,
I trust this missive finds you well and not too peckish. I’m truly humbled by the request for more of my musings and the expressions of appreciation I have received in sharing them. Therefore, if these musings warm your heart like a steaming bowl of grits on a crisp autumn morning, I’d be much obliged if you’d share them with a friend or two. Now, let’s delve into a matter that’s as close to my heart as the Georgia-Florida game - the proper preparation of grits.
🌽 The Gospel of Grits: A Southern Sacrament 🍲
Well, I declare! The mere mention of grits sets my taste buds a-tingling and my mind a-wandering to lazy Sunday mornings on the porch, with the aroma of simmering hominy wafting through the air. Now, I know there are about as many ways to cook grits as there are fish in the sea, but let me share with you the Merriweather method, passed down through generations like a well-seasoned cast-iron skillet.
🥣 The Merriweather Method: Grits Fit for the Angels 😇
First things first, my friends. If you’re using anything other than stone-ground grits, well, bless your heart, but you might as well be eating wallpaper paste. Those quick grits are about as authentic as a Yankee trying to say “y’all.” No, sir. We want the real deal, coarse as Georgia sand and full of flavor.
Now, here’s the secret that my dear old Grandmama Eugenia whispered to me on her deathbed (right after she told me where she hid her famous peach cobbler recipe):
1. The Holy Trinity: Use a mixture of water, milk, and a splash of heavy cream. The ratio should be 3 parts water to 1 part milk, with just a kiss of cream for richness.
2. The Sacred Ratio: For every cup of grits, you’ll want 4 cups of liquid. This isn’t the time to skimp, folks. Grits are like a good church service - the more you put in, the more you get out.
3. The Ritual: Bring your liquid to a rolling boil, like the River Jordan on baptism day. Whisk in your grits slowly, as if you’re introducing a shy debutante at her first cotillion.
4. The Vigil: Reduce the heat to a simmer and stir. And stir. And stir some more. This isn’t the time for multitasking, my friends. Those grits need your undivided attention for a good 30-45 minutes. Think of it as a meditation - a grits-itation, if you will.
5. The Anointing: When your grits are as smooth as a politician’s promises, it’s time for the finishing touches. A generous pat of butter (none of that margarine nonsense), a pinch of salt, and a healthy grind of black pepper.
Now, some folks like to add cheese, and while I won’t say it’s sacrilege, I will say that a true grits aficionado appreciates the pure, unadulterated flavor of well-cooked hominy. But if you must, a sharp cheddar is the way to go.
Patience is the secret ingredient in perfect grits. As Ecclesiastes 3:1 reminds us, “For everything there is a season, and a time for every matter under heaven.” Including the cooking of grits.
🍴 The Communion of Grits: More Than Just a Side Dish 🙏
You see, my friends, grits are more than just a breakfast staple. They’re a connection to our Southern roots, a testament to the simple pleasures of life. When I sit down to a bowl of perfectly cooked grits, I’m not just nourishing my body - I’m feeding my soul.
As the great Southern author Pat Conroy once wrote, “A recipe is a story that ends with a good meal.” And let me tell you, a bowl of properly prepared grits tells a story of patience, tradition, and love.
Food is not just sustenance, but a way to connect with our heritage and each other. As Proverbs 15:17 says, “Better is a dinner of herbs where love is than a fattened ox and hatred with it.”
This weekend, take the time to prepare a pot of grits the right way. Invite some friends or family over, and share not just the meal, but the stories and memories that come with it.
🌅 A New Dawn, A New Batch of Grits 🌄
As we close our culinary sermon, let me leave you with this final thought: In a world that’s always rushing, always seeking the quickest and easiest way, there’s something to be said for taking the time to do things right. Whether it’s cooking grits, nurturing relationships, or cultivating our faith, the best things in life often require patience, attention, and love.
So the next time you’re tempted to reach for those quick grits or that instant oatmeal, remember that some things are worth waiting for. As we say down South, “Good things come to those who wait... and stir their grits.”
Until next time, may your grits be creamy, your tea be sweet, and your heart be full of Southern hospitality.
Yours in Christ and in culinary tradition,
Augustus B. Merriweather III
P.S. If these musings on grits stirred up your appetite (pun very much intended), why not share them with a friend? And if you haven’t already subscribed to our little corner of the internet, well, what in the world are you waiting for? Join us as we navigate the complexities of modern life with a hearty dose of Southern charm and Biblical wisdom. May your grits always be perfectly cooked, and may you always remember that, like a good batch of stone-ground hominy, the best things in life are worth the wait. 🌽🙏