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What I’m looking for is a basic breakfast grits recipe as would be made in a southern household or breakfast joint.

thanks

Most of us ‘southerners’ don’t add cream or milk to our grits; Add more butter.   The few that do,  live north of Macon and/or have ‘northern’ influences.   …hahaha

Dairy is dairy, no matter where you live! And you’re closer to Florida (aka the warm Michigan) than I am!!!

There is a big difference between butter & milk.  Butter goes well with corn.   But keep the milk for your cream of wheat.  Don’t try to make grits into a ‘cream of wheat’ dish.

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What I’m looking for is a basic breakfast grits recipe as would be made in a southern household or breakfast joint.

thanks

Most of us ‘southerners’ don’t add cream or milk to our grits; Add more butter.   The few that do,  live north of Macon and/or have ‘northern’ influences.   …hahaha

Dairy is dairy, no matter where you live! And you’re closer to Florida (aka the warm Michigan) than I am!!!

Apparently there’s a popular new way to cook grits:

https://www.gocomics.com/pearlsbeforeswine/2019/07/09 https://www.gocomics.com/pearlsbeforeswine/2019/07/09

Ha!

Wellll  … if the above recipes and directions are a too difficult to follow, you can always buy and use ‘liquid Grits”.  … Just open bottle or jug and pour.

homemade is damn good:   So find someone that knows how to cook Girts!

Apparently there’s a popular new way to cook grits:

https://www.gocomics.com/pearlsbeforeswine/2019/07/09 https://www.gocomics.com/pearlsbeforeswine/2019/07/09

Here’s my grits post!! 

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What I’m looking for is a basic breakfast grits recipe as would be made in a southern household or breakfast joint.

thanks

Most of us ‘southerners’ don’t add cream or milk to our grits; Add more butter.   The few that do,  live north of Macon and/or have ‘northern’ influences.   …hahaha

First, the difference between ‘quick grits’ and regular grits is the size of the grit.  ‘Quick grits’ are ground finer to cook faster and will be a little more creamy when cooked as apposed to the more course texture of regular grits.   … ‘Quick grits’ is not the same as ‘instant grits’ (yek!).  Quick grits is regular grits ground finer.

Now to cook grits,  … hot water will cook the grits …  I use a 3 to 1 ratio of water to grits.   You can add a little more water to the cooked grits if they are thicker than you like.      1/4 cup of grits is a good size for a single serving.   So it is easy to determine how much grits to cook and how much water is needed: 1 cup grits=4 servings; 1 pint grits=8 serving; ect.

For myself,  I boil 3/4 cup of water adding butter, salt and pepper (no need for milk or cream) and 1/4 cup of grits.  When the water comes to a boil, add the grits and stir well. Turn off the heat and cover the pot tight.  Then finish cooking the rest of my breakfast and grits will be ready.

If I was cooking a large pot of grits for a crowd, I would keep heating the pot after adding the grits until I see the grits thickening.  Then turn off the heat. 

You can over cook grits and have a ‘mush’.   So the question is ‘what texture do you prefer for your grits?’   … I like my grits just past ‘al dente’ with lots of butter and some black pepper.

Lately, I’ve been making fresh ‘country’ grits with the corn from my garden for breakfast.  …damn good! …

Very Basic Stone-Ground Grits Recipe:

1 C stone-ground grits

4 C water

1/2 tsp. salt

2 tbsp. butter

Place grits in a large bowl.

Cover with cold water.

Skim off chaff from surface.

Stir & skim until all chaff is removed

Drain grits in a sieve.

Boil water in a Medium sauce pan.

Add salt and slowly stir in grits.

Reduce heat to a low simmer and cover.

Stir frequently until grits are thick & creamy.

Different sized portions can be made as long as you maintain the FOUR TO ONE Grits/Water ratio.

This basic recipe can be the kickoff point for all other recipes like this one:

Stuffed Herb Grits Mushrooms

1 c Basic warm cooked grits

8 Oz. fresh mushrooms

1 Tbsp. butter

1 Tbsp. olive oil

2 Tbsp. finely chopped green onions

1 tsp. finely chopped fresh parsley or cilantro

1-2 minced cloves of garlic

1 tsp. salt

Pepper to taste

Preparation;

Pre-heat oven to 350.

Wash or brush mushrooms. Remove and save stems.

Put caps in a shallow baking dish.

Heat butter and oil in a pan.

Finely chop stems and saut� with onions until soft.

Add parsley, garlic & salt.

Cook for a minute and stir in the grits to make a stiff mixture.

Stuff Caps with mixture and bake for about 15 minutes. 

Serves about 6-8.

GRITS! They’re not just for Breakfast anymore![:p][8D]

I make a pot of grits on the thick side, Mound them on a plate, make a hole in the center and put a poached egg in there. Call it “Birds in the Nest” 

When I make grits I add cheddar cheese and cooked bacon.

I also have an authentic Grits Cookbook – “Gone with the Grits” with over 130 Grits Recipes in it.

You can order it here:

http://www.southernfood.com/gonewithgrits.html http://www.southernfood.com/gonewithgrits.html

And also on Amazon:

http://www.amazon.com/Gone-With-Grits-Cookbook/dp/0961830697 http://www.amazon.com/Gone-With-Grits-Cookbook/dp/0961830697

 Grits—-They ain’t just for Breakfast anymore!

AND if that ain’t good, then Grits ain’t Groceries!

I almost make them the same way as Kevin, but with 5 cups of liquid you get a “Runny Grit”.

I use a 4/1 ratio. 4 cups of liquid to one cup of Grits. I like my grit less runny and with more of a chew.

I get my Speckled Heart Grits imported from Callaway Gardens in GA. They are real stone ground grits from someone who packages them for them.

http://store.callawaygardens.com/Speckled-Heart-Grits/Search http://store.callawaygardens.com/Speckled-Heart-Grits/Search

Weisenberger is a good choice. If anyone ever finds themselves close to Midway, KY, it’s worth the time to stop by  http://www.weisenberger.com/Default.asp Weisenberger Mill.

Here’s http://www.weisenberger.com/category_s/1873.htm one of their recipes that we’ve used often. This goes great with a couple of country ham biscuits.