When I went to college in Washington DC I learned of grits. Each morning I would stop at the dinning hall to have my grits dusted with cinnamon and sugar, before heading off to work on Capitol Hill. What a great comfort food on a cold winter's morning. That first Christmas, as I visited with my grandmother upon returning home, I told her about my new found love, grits. Grandma was appalled that an Italian American like her grand daughter would not have known about this breakfast sensation sooner. The very next morning I was treated to Maple Polenta for breakfast, an Italian version of the southern classic, "Grits".

Ingredients: Corn meal, kosher salt, cane sugar & Maple Sugar.