Thursday, February 19, 2009

True Southern Grits

All I know is that these thinks are delicious beyond words. And I also know that many Northerners do not get it, when it comes to these lovely little gems. I was raised in the South (even though many Southerners will not admit to Florida being in the south) and grew up with this on our breakfast menu many days through the week.

You can eat them savory or sweet. But my favorite is just plain with a bit of butter. We have added some cheddar cheese to thee equation, for that is my husbands all time favorite way of eating the, but he will do with plain if that is how I make them. The recipe is simple stupid and I tweaked them via Paula Deen. She taught me how to add the salt to the dry grits so that they were properly salted as you added them to the boiling water.

1/4 dry grits
pinch of salt
1 cup of water
Bring water to a full rolling boil. Add grits along with salt. Bring back to a boil and keep at a boil until the grits begin to sputter and pop. At that time, turn your grits down to a simmer and cook until desired consistency.

They should be not cloppy thick or runny thin. Somewhere in between. A pat of butter is optional. And cheddar cheese is also optional.


superrawgirl said...

I love grits! They are my weakness.....lots of butter and maple syrup.

Sharon said...

My Mamma taught me to start them in cold water. Just add the grits and salt to the proper amount of water and bring to a boil until done. This way your grits are creamier. The same goes for oatmeal. Adding your oats and salt to cold water and bringing to a boil. Cooking until done. Gives a creamier oatmeal. This Southern Girl loves her Grits.