Glories of real grits

My family calls cooked grits hominy, not big hominy - I’m just talking about regular grits. Most grits you get to cook are from regular modern field corn, and they can be delicious. But make some choices for the best results – don’t even think about cooking (is it even cooking?) instant grits. Quick grits, even if you soak them overnight, will never get the marvelous texture that you get from cooking regular grits. We have several options for locally produced grits that you should always try to use – you’re supporting South Carolina companies. Keep those grits in the freezer to retain that fresh ground flavor. If I plan supper ahead of time, I’m always trying to do better, I take them out and soak them overnight – they’ll cook a little faster and have the best consistency.