Grits

Showcases the South's culinary common denominator, interviewing grits lovers in the act of making grits, cooking grits, and rhapsodizing about grits. Notes the versatility of grits by contrasting food editor Craig Claiborne's preparation of a grits souffle with a man whose favorite combination is grits and peanut butter, and with another who makes gritsicles. Concludes that, regardless of those Yankees who wonder if grits is/are Italian food, there's nothing better than "good ol' grits."