HOMINY IS WHERE THE HEART IS
Small batch MADE FROM SCR ATCH
French Quarter
HAPPY HOUR
Uptown · Mid City
3 p.m. to 6 p.m.
FelipesNOLA
Every Day
WWW.FELIP ESTAQUERIA.CO M
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Summer Restaurant Guide | Where Y'at Magazine
TRUE GRITS Grits are made from either stone-ground corn or hominy, which is really just another form of corn. Corn becomes hominy after it’s soaked in an alkaline solution, such as lime or lye, to soften the hull for easy removal. The corn used to make most grits is known as dent, which refers to several not-sosweet, less-starchy types of corn. There are both white grits and yellow grits, based on which type of corn they came from. But that method of identification isn’t foolproof—it’s hard to differentiate between yellow grits and white grits that are simply swimming in butter. MAIZE I HAVE SOME MORE, PLEASE? Evidence suggests that the people of Central
FROM TOP: JESSE GARDNER / UNSPLASH; KATHY BRADSHAW 93)
Not surprisingly, the rest of the world has finally caught on to what we’ve known all along: Grits are easy, versatile, and, if prepared like we know how, extremely delicious. That’s why they have now moved beyond the breakfast plate and beyond the South. While still a breakfast staple, they can also be a side dish, bar snack, or dinner entrée. Comfort food or haute cuisine, grits have gone global and exist in many forms: cheese grits, shrimp and grits, grits and grillades, grit cakes. But how did they come so far? What are the origins of this corny classic? And who in New Orleans serves the best? Read on as we get into the nitty gritty of grits.
