Welcome to my favorite family recipes, and some of my own discoveries. All of the recipes published here will be “tried and true”. I grew up with many of these recipes. My mom is a very good cook. We were a working class family, but we always had good food. Nothing fancy, but everything was good. I will also be sharing Mom’s best cake recipes.
Wednesday, January 30, 2013
Southern Style Creamy Grits
Call me a grits loyalist.I love grits.I especially love
grits with cheese.I do not eat oatmeal,
and I do not eat cream of wheat, and I most certainlydonot put sugar in my grits.And
I never use instant grits!I use Quaker
Quick Grits, which say “5 minutes”, but I cook them much longer, so that they
are creamy.Jim Dandy grits are good
too.I’ve used the store brand in a
pinch, but they definitely were not the same.Whether breakfast or dinner, cook up some grits, make some eggs, maybe
add some biscuits and bacon, and you’ve got a meal.
Ingredients and Instructions
1 cup grits (for 3 or 4 servings)
3 to 4 cups of chicken broth or water
Salt to taste
1- Pour grits in saucepan, and rinse.
2- Add 3 cups of broth or water.If you are using plain water, add about 1 tsp
of salt.I used to cook grits with water
and chicken bouillon powder or paste.I’ve
recently started cooking grits with homemade chicken stock, which makes them
“slap your grandma” good.The organic
chicken broth from Costco is fantastic.
3- Cover and start cooking on medium high.My stove burners have a 1 to 10 dial.I start off on a setting of 6 for 5 minutes.I set the stove timer, and stir the grits, and
reduce heat by 1 every 5 minutes, for a total of 20 minutes, ending on the
setting of 3.
4- Add additional liquid if needed, up to 1 cup.
5- Add salt if needed.
If you have used water instead of chicken stock, I suggest
you add 2 Tbsp of butter or Ghee the last 5 minutes of cooking for
You could use 2 cups of water or chicken broth, and 1 cup
heavy cream or evaporated milk, for creamy, rich grits.
Try stirring in a couple ounces of cream cheese, cut into
I always stir in some cheddar cheese.I put the cheese in after I have plated.When you add cheese while cooking, it seems
to take more, and if you don’t eat all the grits, you’ve wasted some perfectly