who named the challenge as a suggestion while having no knowledge of grits. This California girl swore she would never acquire a taste for them having tried them in her home state, her in between state, and the state of her heart. I frequently would shake my head and say, "how can you eat that stuff?????!!!!"
Little did I know I would meet, fall in love with, and marry a true Southern mountain man who continued to offer grits with the hope I would change my mind. It wasn't until a meal during the search process for my current cure at St. Mary Magdalene Episcopal Church that I was converted.
Thanks to a delightful recipe prepared by Celia Wallace I tasted heaven in a bite of her Pimento Cheese Grits using grits from Falls Mills.
They grind their grits the old fashioned way and provide a wonderful tour to the sound of the falls.
So I have indeed been converted and a sack of these delightful grits will always be in my freezer. I have to admit, the idea of a grid will have to grow on me just like grits did. I struggled with feeling trapped in a box even with curving grids.
Here is the recipe, let me know if you try them:
