Elle Jauffret

Writer & Fork Handler

blog post


Birdseeds and Cheese grits

The young boy knew exactly what to do with the $20 bill he found buried in the muddy snow. He asked his mother for a ride, not to go purchase a replacement for his pair of pants that was thinning dangerously at the knees or a pair of gloves that would keep his fingers from reddening. He wanted birdseeds to fill the feeder he had made from a carton of milk and suspended on his narrow balcony. And every morning, since that day, he watched the birds perch on his feeder and eat to their hearts content as he gulped down his small ration of grits. And he listened to their chirps and warbles above the sound of traffic, imagining their tales of green forests and vast seas stretching beyond his neighborhood’s gray towers of concrete.

Cheese Grits (serves 2)

½ cup of corn grits; 2 cups of vegetable broth (or chicken broth); 1 garlic clove (crushed); 2 tablespoons of butter; 1 cup of shredded cheddar cheese; salt and pepper to taste.

Cook grits in broth (bring broth to boil; add grits; cook on medium heat, stirring often, for about 15 minutes). When done, immediately stir in garlic, butter, and cheese. Serve warm.

For added pleasure/variety: mix in sun-dried tomatoes (the tomatoes should be softened in water or olive oil before use).


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