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“It’s easy to impress me. I don’t need a fancy party to be happy. Just good friends, good food, and good laughs. I’m happy. I’m satisfied. I’m content.” [Maria Sharapova]

There’s a coffee shop in town that serves the best grits I’ve ever eaten – and they’re only $5.99 a bowl.

Now I know shrimp and grits is a staple southern coastal dish, but this particular bowl is even better. Its simple, cheap, surprisingly creamy. Hot grits, topped with melting pimento cheese, crumbles of real bacon (note: not bacon bits), avocado and Cholula hot sauce. The combination is absolute perfection.

Something happens when unappetizingly cold, mayonnaise-y pimento cheese melts into hot grits. The bacon adds a whole level that only bacon can add. And the avocado makes it healthy. Just kidding – it’s not healthy. But the calories are worth it. It’s the definition of comfort food.

Over the past couple of months, I’ve found that this is no ordinary menu item. And certainly it’s no ordinary grits bowl. It’s a bowl that brings people together in mutual murmurs of awe and admiration. It’s a meal that leads to full stomachs, copious cups of coffee, and good, deep conversation.

As spoons scrape the sides of our grits bowls (getting every last bite), and locally made bread dips into the stringy pimento cheese and bright green avocado slices, as we slightly crunch freshly fried bacon, we also find ourselves listening to one another. Sharing our hearts. Talking about our new town (since so many people in Augusta are transplants themselves). Asking questions. Swapping stories. Sometimes shedding a tear or two.

It’s only been a few months since I made this delicious discovery, but now I recommend it to everyone. When meeting up with acquaintances for coffee, I suggest the grits bowl.

Grits and conversation – two of my favorite things.

 

One Comment on “For the love of grits

  1. I’m a misnomer – a Brit that loves grits… I can’t help it, I was obviously meant to be a Southern Belle and something went awry. These sound delicious! 🙂

    Like

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