Grits make a compact cushion for spicy shrimp in this recipe

Abel Uribe, Chicago Tribune   |   TNS
Grits are formed into cakes, then crisped in a skillet to serve as a bed for a savory mix of ham, shrimp and corn.
Abel Uribe, Chicago Tribune | TNS Grits are formed into cakes, then crisped in a skillet to serve as a bed for a savory mix of ham, shrimp and corn.
Published August 7

By Leah Eskin

Grit is grainy and annoying, as in: What’s that grit on the countertop? It’s grating, as in: Scrubbing the countertop makes me grit my teeth. It honors pluck: That girl’s got grit. Perhaps it could also pinpoint one speck of the breakfast mash and Southern side ground from white corn: grits.

But there is no scenario that calls for a single grit. Grits are served in heaps. It takes grit to conquer a bowlful of grits. They’re meant to go big, or go in the leftover bin, where they congeal into a slab that can be stashed, sliced and sizzled.

Why not sidestep the middle meal and skip straight to the endgame? Cooked, cooled, cut and crisped, grits make a compact cushion for eggs, sausage or spicy shrimp. One that takes grit to resist.

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