The best corn grits in town

February 12th, 2011 by Daniel Leave a reply »


Corn grits are different all over the United States.  The corn grows in different soil, is generally milled the same into meal, and the water which absorbs into the grits through the cooking process has a different mineral element depending on where you are.  People come in to the restaurant and consistently complement us on the grits that we serve either as a side or with the pork dish.

The process takes about 45 minutes to take the milled corn and transform them into the corn grits.  Now, differences in corn aside, the proper way to make this southern corn dish is the slow absorption of water into the grits coupled with the slow absorption of butter.  Cheese can be added after the cooking process is finished, but that is a matter of taste and of diet.

Even though there are local places to buy corn grits, we bring them in from South Carolina.  This is an expensive way to make grits and sometimes the supply chain can break down and we won’t have them on the menu for a week or two, but Adam says the grits from South Carolina are his favorite and that’s what he wants to serve.

The white corn grits from South Carolina are mandated by the states to be enriched, similar to the enriched flour that we use in our kitchens.  I asked Adam about that once and he replied that they just taste right to him.  Corn grits should be creamy and lovely, and that’s what we do at the Country Cat.

I jumped in to the Cat one morning and was able to catch Mike making corn grits for the day (we serve the grits during the day with country ham and the red eye gravy).  Of course conversation took the turn and next we were discussing the movie My Cousin Vinny and how the cooking of grits was a pivotal point in the court case.  So come visit and check out the corn grits made in the kitchen at the Country Cat!

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