This post isn’t really about grits; I just liked the way that sounded as a title. I suppose I can throw in a gratuitous aside about how I love ’em and can’t eat ’em without thinking about Joe Pesci in My Cousin Vinny, when he goes off on a tangent that includes the phrase, “The entire grit-eating world.” Which includes me.
Now that I’ve gotten my movie reference for this post out of the way (and notice how I never even brought up my misgivings about Marisa Tomei and her Oscar), let’s move on to chocolate gravy, shall we? Because, yes, it is a very real thing. Apparently a purely Southern thing, too, although I have to admit that I’d never heard of it until recently. I was saved the humiliation of excommunication from The Society of All Things Southern, however, by this post from BooMama, who is one of the most hysterically funny bloggers on the interwebz, in my not-so-humble opinion. Since she is also just about the most Southern blogger I’ve encountered on the interwebz, I feel slightly better about my ignorance of what is apparently a Southern Culinary Tradition.
I must say that I am further mollified by the fact there is no Wikipedia entry for it.
When I first heard of chocolate gravy, my first reaction was, “Ewwwwwww!” for I had an immediate vision of my beloved cream gravy with a hunk of bittersweet – or worse yet, unsweetened – baking chocolate thrown in. What it really is, though, is more of a chocolate sauce made of sugar, cocoa, flour, milk and/or water with possibly a touch of butter and vanilla, depending on who’s recipe you’re using. These crazy, wonderful Southerners then pour it over biscuits and eat it for breakfast.
Oh, I am SO all over that – we’re having it for brunch this Sunday. The Young One won’t know what hit him, for if there’s one thing he loves more than biscuits, it’s chocolate, and it goes without saying that I am not about to pass up an excuse to legitimately eat chocolate for breakfast. Oh, no.
I’ll let you know how it turns out.