I hate breakfast. Actually, I like breakfast food – I just don’t like eating in the morning. I generally have a cup of coffee and nothing else in the first two hours of waking. Only then does my appetite come to life. This is obviously not an ideal state of affairs because everyone says you do better over the course of the day if you eat breakfast. Hence grits, a subject that has always fascinated me because I never had them growing up (in the North). An article by John Thorne in his latest book, Mouth Wide Open, persuaded me to give it a try.
I ordered 4 bags of artisanal, stone-milled white grits from Anson Mills in South Carolina, and a cheap slow-cooker from Rival. Real grits require soaking and then an hour of cooking, which obviously is not going to work in the morning, and Thorne discovered that you can put them in the slow cooker overnight and they will be ready the next day. A half cup of grits takes 2 1/4 cups of water, a teaspoon of kosher salt and a tablespoon of butter.
This morning they turned out to be ready, with a nice crust that could be scraped off and stirred back in. I grated some fresh Reggiano in and now I’ve eaten them. They were good, subtly corn-flavored, a bit salty. Though it still feels weird to have eaten this early. I’ll report back and how it affected my day (if at all).