Warm breakfast cereal: corn grits

Call ground corn dishes whatever you will, I made corn grits for breakfast and it was warm, filling and comforting on a cold Chicago day. In describing polenta to my grandmother the other day, she said, “OH, mush!”. Apparently her mother made mush on a regular basis to feed her ten children during the great depression. So, this isn’t a modern dish but it is a simple, cozy start to the day. I topped the grits (Bob’s Red Mill found in Whole Foods titled ‘polenta, Corn Grits’) with honey, heavy cream and almonds. I also added a few rasins while cooking for fiber.

Nice start to the new year!!

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1 Comment »

  1. Jackie Hartson Said:

    Hmm…mush with all the good toppings…with those toppings just about anything would taste reasonably good 🙂


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