Grits and Polenta

There is always a story that connects us with food, and often there is a book as well. In Delia Owens’ novel “Where the Crawdads Sing,” the reader is introduced to the importance of grits when a ten-year old girl is left to fend for herself in the coastal marsh world of SE South Carolina. After reading the novel, I learned more about grits from Frankye Mehrle who grew up in Braggadocio— a small town in Missouri’s Bootheel region.

After writing “The Story Behind Grits and Polenta” in my column, “Notes From Boomerang Creek” (Columbia Daily Tribune 9/7/2020), Frankye’s “double cousin” Kaye McKaskle sent me a gift box of assorted products from the McKaskle Family Farm, LLC—a 5th generation farm that produces white corn grits, polenta, popcorn, popcorn cornmeal, and various rice products that are all organically grown on their 3,200 acre organic farm in Braggadocio, MO.

Here’s how to prepare the grits:
Ingredients:

• 1 cup grits

• 4 and 1/4 cups water

• ½ cup butter

• ¾ cup garlic cheddar cheese

• 3 eggs, ¾ cup milk

• 1 tsp. salt

• ¼ tsp. red pepper

Directions:  
Cook grits in the salted water.  As grits begin to thicken, add butter and cheese.  Beat eggs and milk.  Add to grits mixture.  Pour into baking dish.  Bake 350 degrees for 25 minutes.