Just a few shelves over from the polenta was a bag of graham cracker crumbs. Their visual similarities sparked an immediate inspiration. We could make graham cracker grits. We purchased the bag and soon after we returned home we toasted up the crumbs in the oven to intensify their flavor. After the crumbs were toasted we proceeded to make grits using water and the graham crumbs. We enriched the cooked and hydrated crumbs with butter and cream cheese. The graham cracker polenta was a hit. We are still in debate as to its role in our kitchen: savory or sweet. In a sweet dish we were noodling with we added spruce infused strawberries, tarragon and fresh ricotta. The graham cracker polenta mixed with the cool ricotta and the piney strawberries was delicious. As for savory applications, we discussed game. Upon further reflection, seafood may be a more exciting match.