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Southern Cream of Wheat As someone born and raised in California, I didn’t often get to sample Southern cuisine. My knowledge of Southern food was limited to meals eaten during brief trips to New Orleans and Mississippi—mostly gumbo, beignets, hushpuppies and shrimp. My employer in San Francisco had two managers who were “good ol’ Southern boys” transplanted to the West Coast. Once they hosted a breakfast meeting featuring their favorite Southern dishes. With my stomach grumbling and visions of beignets dancing in my head, I arrived early. The conference room had been set up with steam trays full of heavenly-smelling food. I helped myself to a plate and started down the line. I took country ham and biscuits before stopping at a tray of Cream of Wheat, or so I thought. Cream of Wheat being one of my favorite foods, I loaded up my plate. I like it sweet, so I added teeth-aching amounts of sugar and lots of cinnamon. Delicious! The ham and biscuits were as tasty as they smelled. Next, I took a huge spoonful of Cream of Wheat … and choked. My Cream of Wheat was really a pile of grits, and they tasted terrible with sugar and cinnamon! I gulped my coffee, scorching my tongue. I ended up with the aftertaste of bad grits and a scalded tongue to boot. Melissa Drozdowski | Snow Camp | Randolph EMC |
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