For the first nineteen years of my life, this Jersey girl's knowledge of grits was limited to their pivotal role in the Gambini-Rothenstein trial from My Cousin Vinny: they take twenty minutes to cook, no self-respecting Southerner would use instant, and you can't make flat tire marks with a Buick Skylark. It wasn't until I headed down to North Carolina for college that I truly appreciated grits for what they are: awesome. <br /> <br />Now that I'm back up north, I don't eat grits as much as I'd like, as evinced by this recipe, but they're made from corn, right? I've taken the classic shrimp and grits combination and substituted fresh corn for the milled stuff. The sweetness and creaminess remain, but a bit more pronounced, with a subtle bite. It's a dish even Fred Gwynne's crotchety judge could love. <br />

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