The One Breakfast Food I Miss the Most

I miss grits.

I used to eat grits for breakfast with toast and two slices of bacon every a.m. except on Sundays. 

Not anymore.

When I started having to button my pants with a safety pin, I realized, bitterly, that I needed to ditch my grits and bacon habit, or get bigger pants.

Now, I cook for health.

For breakfast, I have a cup of coffee, one scrambled egg with no-salt seasonings, and an oatmeal muffin made with rolled oats, bananas, walnuts and agave nectar.

I can button my pants now.

But I still miss grits.

I'm sure I inherited my fondness for grits from my dad.

He says he grew up eating them. Loves grits to this day.

Mama, on the other hand, never cared too about them. She says it's because she grew up in Kentucky and the people in her community ate buttered white rice or Cream of Wheat for breakfast instead of grits. 

Fortunately, Mama overcame her tragic upbringing and cooked grits for us at home anyway. That's love, I guess. 

If you’ve never eaten grits before, let me explain.

Grits are made from coarsely ground dried corn. The type of corn - white, yellow or blue - determines the grits' color. 

I ate white grits. I used to cook them on the stove by pouring three tablespoons of grits and a dash of salt into a cup of boiling water. Most days, however, I just zapped the mixture in the microwave  for three or four minutes. 

Then, to make the cooked grits taste just right, I always stirred in a few teaspoons of margarine and some grated cheddar cheese.

I savored every creamy, cheesy, buttery bite.

Now, I eat oatmeal muffins. They're much healthier, you know.

But I still miss grits.



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