Grits

Made from ground corn, grits are arguably one of the oldest ingredients of our time. As far back as 8700 B.C. corn was being milled and it's said that Native Americans introduced the dish somewhere around the 16th century. It quickly became a quintessentially Southern comfort food that is today a staple of the region's cuisine.

Because the grain is mild-flavoured and takes on the flavour of whatever it is served with, your options are endless. Traditional recipes call for butter, cheese, syrup or sugar and there's a reason why these additions have stood the test of time. Replacing water with stock or experimenting with herbs will also transform your savoury dish, while fresh berries and honey will add a wonderful freshness to the breakfast table.

The key to an irresistibly silky finish is in the whisking. At the start of the cooking process, whisk constantly. Once it starts to thicken, whisk frequently. Keep an eye on your temperature as well, a low setting and slow simmer is where creamy and clump-free happens. Add the butter little by little, this is also a way to also emulsify the grits with the butter, making it creamier and without lumps.

While there is no right or wrong answer, many say that milk is the better option and that it adds a depth of flavour and smoothness that can't be achieved by water alone. Most recipes include a combination of the two with some savoury recipes opting for broth or stock instead. In the end, it comes down to personal preference.