12 hours ago, JoNorvelleWalker said:
I haven't found myself south of the Mason Dixon line in decades* but in southern restaurants for breakfast I was most fond of grits. Quite exotic. Coarse yellow cornmeal, biscuits, ham, gravy, more gravy...
But when you say "polenta" I reach for the finest, whitest cornmeal.
*except in New Jersey (look at a map).
Mason Dixon line does not extend into NJ. Its basically the PA/MD/DE/WVa border. We are a mile or two on the right side of it. Amazingly, things are really are a little different on the other side.
