Grits. That word can stir different reactions based on your experience. If all you’ve had is a restaurant’s attempt to create a saltless breakfast side dish, then I can see how you would shy away from them. However, if you’ve grown up with them as the main focus of breakfast, accentuated with breakfast meat and fried eggs, you’ll for sure have different thoughts.

While you can find grits on grocery store shelves and in restaurants in many regions of the United States, they seemed to be more common in the south. Grist mills still exist here, both as a tribute to a bygone era and in working operation. For example, Hoover’s Mill in Chipley, Florida is producing a grit that gives a good challenge to Jim Dandy’s regular grits. Like all things, the more time you put into something the better it is. Instant grits try to be helpful on busy mornings, but they just aren’t the same. That leaves quick and regular grits. If you are pushed for time just use quick grits. Regular grits will take a bit more time to cook. Other than to say make sure you add salt in the beginning of cooking, this article isn’t a “how-to.”This is about grits bonding generations together.

Our son loves to watch Matt Mitchell on YouTube. He has a show called “Bless Your Rank.”

Mr. Mitchell compares and ranks various foods, sauces and drinks. Beau has gotten his family into watching this show with him. So, when his grandfather mentioned buying various types of grits and wanting to compare them, the idea of a grits challenge was formed. See, Poppa (my wife’s father) has grown up on grits. His mom was a widow with several boys to feed. Grits worked perfectly!

There were five contenders for our challenge, ranging from yellow to white grits, quick to

regular, name brand to other brands. With the exception of one contender, all were cooked according to package instructions. Let me just say that was a lot of grits!

I will also add if you only use instructions to make grits you will probably be disappointed and wish you had added more salt. Closer to the end of cooking and when the grits thicken a good bit, do a taste test. Add more salt then if needed…slowly so as to not add too much, keeping in mind you will probably be adding butter.

Our judge, Poppa, was blindfolded since there were different color grits. The presenter made sure each spoonful was cooled before putting the spoon of grits into his hand. The judge immediately picked two contenders at first taste! Two were a pleasant surprise to the judge. If you’re counting, that leaves the fifth contender. Well, let’s just say we have a lot to learn from Mr. Mitchell and his team. Our presenter got too excited and told the judge when he was right or wrong so that threw off the element of surprise for poor No. 5.

Three generations had a good time with this contest and memories were made. You never know when something simple can be so much fun!

 

—Outdoors columnist James Pressley can be reached at jameskpressley@gmail.com .