A Guide To Grits Grammar

  • Illustration by Emily Wallace

Not familiar with this favorite Southern starch? See an illustrated guide from writer Emily Wallace.

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There are certain things every North Carolinian should know. One of those things is how to talk about what we eat.

For that reason, writer and illustrator Emily Wallace put together a guide to grits grammar.

Don’t miss her essay on grits in the August 2013 issue, or this list of five places across North Carolina to get a distinct version of shrimp and grits.

Illustration by Emily Wallace

Emily Wallace is a freelance writer and illustrator in Durham. She continues to tinker with recipes and techniques in the hope of one day making grits as good as the ones her grandmother made. Her most recent story for Our State was “Parker’s Barbecue” (July 2013).

Our State

About Our State

Since 1933, Our State has shared stories about North Carolina with readers both in state and around the world. We celebrate the people and places that make this state great. From the mountains to the coast, we feature North Carolina travel, history, food, and beautiful scenic photography.
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5 Responses to A Guide To Grits Grammar

  1. Tim says:

    I add my grits, water and salt all at once in a slow cooker and cook over night on low. My wife was raised on Cream of Wheat and didn’t like the texture of grits cooked normally so the slow cooker make them creamier.

  2. Mike Perry says:

    Really enjoyed the August feature piece on What Makes Us Southern by Emily Watson. What better to underscore the southern experience than a big pot of grits! While born and raised in the Charlotte area, we’ve been away for over 30 years. Dispite the distance, we maintain our supply from one of the best (and not mentioned) millers in the state. Linney’s Water Mill in Union Grove, NC produces the best grits around and well worth a visit!

    • kay price says:

      Linney’s Water Mill makes the best cornmeal ..I didn’t know they made grits!! can’t wait to try them…

  3. Bill Joye says:

    Loved you article this month’s Our State Magazine. Just wanted you to know that I add my grits at the same time as I add the water and salt. Bring to a boil and then turn to a simmer and keep a watchful eye. Perfect every time and ready in about 45 minutes. Thanks, BJ

  4. Pingback: Shrimp and Grits in North Carolina | Our State Magazine

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