Ep 11. True Grits

In the 11th episode of season 8 of the popular food show "Good Eats," host Alton Brown takes viewers on a journey through the world of grits. Known for its place in Southern cuisine, grits can be a bit polarizing, with some people loving it and others turning up their noses at the dish. Brown, however, is on a mission to change that and show the versatility and complexity of grits.

Beginning with the basics, Brown gives a brief history of grits and explains what they are made of - ground corn that is boiled in water or milk until it forms a porridge-like consistency. He then dives into the different types of grits, from quick-cooking to stone-ground, and the different textures each can deliver.

Next up, Brown delves into the science of cooking grits. He explains how to cook grits properly so that they come out creamy, smooth, and not lumpy. Along the way, he gives tips on how to avoid common pitfalls, such as overcooking the grits or adding too much liquid.

With the basics out of the way, Brown explores the many ways grits can be served. He demonstrates how to make cheesy grits, shrimp and grits, and even grits casserole. Along the way, he offers up tips and tricks for each dish, such as using a blend of cheeses for the ultimate cheesy grits or adding garlic and bacon to shrimp and grits for extra flavor.

Throughout the episode, Brown not only educates viewers on the many uses and possibilities of grits, but he also has some fun with the dish. He creates grits sculptures to demonstrate the durability and versatility of grits and engages in a playful conversation with an expert about the history and importance of grits in Southern culture.

As always, the episode is full of Brown's trademark humor, wit, and charm. He keeps the audience engaged and entertained while also delivering a wealth of information about grits. Whether you are a grits lover or skeptic, "True Grits" is sure to change the way you think about this classic Southern dish.