The writer and activist often starts her day with this southern US favourite. Grits are made from cornmeal, so are similar to polenta. You can use polenta or regular cornmeal, but the flavour and texture are subtly different from grits, so it’s worth going online to seek out the real thing.
Serves two
Put 50g dry grits into a pan with 300ml water and a pinch of salt. Bring to a very gentle simmer and cook, stirring often, for 15-25 minutes, until really creamy (or according to the packet instructions). Many cooks prefer plain grits, but I like to take the pan off the heat, then stir in a knob of butter and 15g grated mature cheddar, to melt; you can also add a small clove of crushed garlic or, for even more flavour, replace the water with chicken stock. Whatever you choose, grits are delicious with crisp bacon and a couple of fried eggs.
