The Grits Renaissance: Charleston’s Culinary Treasure
Charleston, a city rich in history and culture, has also played a crucial role in the evolution of one of the South’s most beloved foods: grits. With simple ingredients and an extensive history that threads through the fabric of Southern life, grits are not just a dish — they are a narrative of resilience, innovation, and community.
From Corn to Comfort
Grits, essentially ground corn, have been a staple in Southern kitchens for generations. The journey of this humble ingredient began centuries ago when early settlers learned about maize from indigenous tribes. The original **Muscogee cooking class** initiated a culinary tradition that enslaved Africans would perfect, turning a simple crop into a Southern culinary icon. In South Carolina, these delightful grains have had the honor of being dubbed “Carolina grits” or “Charleston grits,” emphasizing their deep connection to the area.
A Culinary Comeback
In recent years, Charleston has experienced what can only be described as a **”grits renaissance.”** Thanks to visionary figures such as Glenn Roberts of Anson Mills and chefs like Sean Brock, heirloom varieties of corn have made a triumphal return to our plates. The new generation acknowledges the critical role that ancient techniques play in preserving the authentic flavors of grits while promoting sustainable farming practices.
The Grits Code? It’s a Thing!
Here’s a juicy tidbit: South Carolina has actual codes of law concerning cornmeal and grits. Yes, you read that right! The **South Carolina code** mandates that grits sold commercially must meet certain nutritional standards due to the historical health issues tied to pellagra, a disease caused by niacin deficiency. This law came after widespread suffering in the early 1900s, when poor dietary habits led to dire health consequences. **Fortification of cornmeal and grits became essential**. Testing the codes today gives us a glimpse into the unique ways food intersects with history.
Local Mills & Artisan Chefs Unite
As grits have made their way back onto menus, local chefs have embraced heirloom varieties, forming relationships with nearby mills that champion sustainable practices. A fantastic example is at S.N.O.B. (Slightly North of Broad), where 50 pounds of yellow corn grits are happily prepared each week, delighting diners in their famous shrimp and grits dish. Executive Chef Russ Moore is a keen supporter of local milling, praising the incredible work done by **Marsh Hen Mills** on Edisto Island.
Breaking Boundaries with Grits
Over in Mount Pleasant, Chef Frank Kline of **Grace & Grit** is taking it a step further. This culinary magician has mastered the craft of grits, using 30 to 50 gallons a day to satisfy customers craving authentic Lowcountry cuisine. His inventive menu includes a Grit Flight featuring exciting combinations like pimento cheese, Brussels pesto, peaches & cream, and even blueberry-infused grits. “I guess I’ve always been a bit of a rebel,” Kline admits. **The combination of flavors and colors** offers a unique twist that encourages diners to think differently about what grits can be.
A Heartfelt Connection
For those of us who cherish food, grits are not just a dish; they unfold a story of human connection. They act as a bridge between our cultural past and the thriving culinary scene we enjoy today. Thanks to local chefs and the rise of heirloom varieties, Charleston is not just preserving the tradition of grits — we’re celebrating it.
So, the next time you dig into a plate of grits, remember their wonderful journey through time and taste. Whether enjoyed in a classic shrimp and grits dish or a modern twist like a gourmet Grit Flight, each bite is a taste of Southern heritage.
