Friday, December 9, 2011

Southern Grits

 

You do know what G.R.I.T.S. stand for don't you?
 ( Girls Raised In The South )
LOL
 
I swiped this recipe from a site I ran across.. It is the same as my recipe...  Love it!

Grits are a traditional Southern favorite generally served with breakfast. Southerners frequently substitute grits for hash browns at breakfast.

Grits are made by coarsely grinding dried corn. If it is ground further you have cornmeal. It is usually cooked by boiling but can be fried and enhanced with many additives (see below).

Grits are so simple to make, you hardly need a recipe. And there appears to be no right or wrong way to cook them. They seem to come out the same. Assuming you start with the proper amount of water, about the only way to go wrong is to burn them.

Today you can buy instant and "quick cook" grits. They are convenient, fast and pretty good, but I prefer the old fashioned, traditional "regular" grits.

Basic Recipe
1. In a large saucepan, bring 4 1/2 cups water, seasoned with 1 teaspoon salt, to a boil.
2. Stir in 1 cup regular grits.
3. Reduce heat to low and continue stirring.
4. Cook 30 to 40 minutes, stirring frequently. (They will burn if you do not stir!!)
5. Remove from heat and stir in 4 tablespoons of butter. Serve hot

Variations:
You can try one or a combination of the following variations.
1. Add bacon grease (2 tablespoons) when the grits start boiling. Adds a lot of flavor.
2. Stir in one slightly beaten egg while cooking.
3. Add 2 tablespoons chopped onion when starting to boil.
4. Add one slice of (uncooked) bacon when adding the grits to the water
5. Cook grits per regular recipe above, allow to cool slightly, beat in one egg. Refrigerate until firm, then slice and fry in bacon fat or butter. Good idea for left-over grits tomorrow morning.

Since grits alone do not have a pronounced flavor, they tend to take on the flavor of whatever they are served with. So, use your imagination and try whatever appeals to you.

Some folks like a little sugar , Butter and Milk in their grits..
 

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