We're Going To Be Fine

How do you like [your grits] - regular, creamy or al dente?" Vincent Gambini (Joe Pesci) My Cousin Vinnie (1992)

I'm on X a lot. Yes, it's a maelstrom of vitriol and dyspepsia. Yes, it is a playground for political operatives, bots and fellow-travelers intent on bleating "The world is ending and [my chosen demographic] will suffer the most." It probably says more about me than I care to imagine, but...

I am a small business owner. I have products to sell. It makes it a little hard, self-described as a "romantic suspense freelance writer," to be taken seriously when the June Law Porn is being slung... On second thought, that may be a marketing angle I haven't considered.

But, I digress.

Last night, a conversation (convo on X, if you are saving characters) began about the changes to the Cracker Barrel menu. The politics of the present CEO were discussed, not especially pleasantly. The memes were unforgiving. 

My interest was more about grits. The times I've gone to Cracker Barrel, I've usually ordered eggs and grits. Even for a northern/western boy, good grits are a treat. I entered the fray, saying that I would be miffed if grits disappeared from the menu. Half a dozen likes and comments from others later I went to bed.

Hundreds of likes and dozens of comments greeted me when I woke up this morning. Recipes, recommendations that I make them myself, suggestions about where to get just the right ground hominy. Several people suggested polenta, but according to Google AI:

 No, polenta and grits are not exactly the same, though they are both made from ground corn and have a similar creamy texture when cooked. Polenta is traditionally made from yellow flint corn, while grits are typically made from white dent corn. Polenta is also generally coarser than grits and is more common in Italian cuisine, while grits are a staple in the Southern United States.

Recipes are being exchanged, differences between breakfast and dinner grits discussed. Three separate companies making ground hominy were suggested - several of us ordered some based on the discussion.

 One person commented that I should try Luciles in Denver. We have. I usually order the etouffee, but once had the shrimp and grits (to die for). I reported that and the other person on X wrote, "See?"

Many of the people with whom I've exchanged on the subject of grits reveal in their personal descriptions political inclinations far different than mine. None of that has mattered. Being a Yankee apparently does, but a willingness to listen and learn overcomes even that hurdle.

We're going to be okay. I'm going to order some ground hominy, make myself some eggs and grits for breakfast this weekend and consider myself part of a larger community - the entire grit-eating world.