Chefs say take time to prepare grits to ensure quality By Karin Welzel TRIBUNE-REVIEW Wednesday, May 14, 2008 Finally, Americans who live north of the Mason-Dixon line are discovering true grits. Long a staple of the Sou

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Date: 2014-10-21 16:34:22 Staple foods Porridges Soul food Polenta Grits Cornbread Cornmeal Pizza Jonnycake Food and drink Cuisine of the Southern United States Native American cuisine		Chefs say take time to prepare grits to ensure quality By Karin Welzel TRIBUNE-REVIEW Wednesday, May 14, 2008 Finally, Americans who live north of the Mason-Dixon line are discovering true grits. Long a staple of the Sou Add to Reading List Source URL: virginiawillis.com Download Document from Source Website File Size: 167,63 KB Share Document on Facebook

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