Here comes another story about the woes of being a Cajun gal transplanted into redneck territory. Yep. I did not grow up eating grits. I mean, my mama bought the box of Quaker grits now and then, pretty sure at my request, and I would eat them. But as far as cooking grits that would make people swoon and keel over from utter delight…negative. Big Daddy grew up on the Quaker grits as well. We went on with life, eating grits from the package and all was well. Nothing was missing. Or was it? I attempted to make real grits a few times, made grits to go with shrimp and grits (working on my favorite recipe that for those who have asked) but they were not life changing, where have you been all my life grits…until a few months ago I had never experienced such a thing. I came across a recipe from Saveur magazine on Pinterest for the best grits. I thought…challenge accepted. Let’s just see. Holy schnikes Batman…true to its word, that recipe delivered the creamiest, most wonderful, mannah from Heaven grits. I started out by taking advice and getting stone ground grits. Those are not easy to come by here in Shreveport. I am sure they are carried somewhere around here or near you…but it is just as easy to order them from Amazon. The ones I found were perfect and I have had to reorder them already. Here is the link https://www.amazon.com/dp/B009HHNUUE/ref=cm_sw_r_awd_FxTcvb1YMQAHR. A bag of these makes about 6 batches of the grits I am about to give you the recipe for. They are well worth the $12, especially if you have Amazon prime.
Every Sunday morning, I try really hard to make my family a big breakfast. Big daddy is a breakfast lover from way back and my kids love it too. We make fried eggs, bacon, sausage, toast and these grits. My picky child (my Benny Boo) absolutely requests these grits on a weekly basis. He had not eaten grits since was 2 (and those were the Quaker instant grits), but one day he saw the bag of grits I had ordered and he decided to try them out. Man, he fell hard. That boy has good taste I tell you. No matter which side of the grits fence you fall on, I strongly recommend you branching out and trying this recipe. They are unlike any grits you have ever had. Big Daddy’s pappaw, had a bowl of grits just about every morning for the last 20 years of his life. Deb would pick up the big variety box from Sam’s and he would be a happy camper. I only wish he could try the utter delight that are these grits. I know it would put a smile on his always pleasant face. I am quite certain whatever beef he ever had with me (mouthy, sassy, Catholic)…much of that has been forgiven since I am passing on a love of grits to his great grands. There is power in the grits my friends. You will not be disappointed!!!
Old fashioned creamy grits
Stuff you need~
2 cups water
2 cups milk
1 cup stone ground grits
1 teaspoon kosher salt
1/4 cup heavy cream
2 tablespoons real butter
What to do with the stuff~
Heat the water and milk in a heavy bottomed saucepan until just simmering.
While the water milk mixture is heating up, add the grits to a large mixing bowl. Cover with water.
Stir vigorously until the chaff floats to the top. Strain the chaff from the grits with a spoon.
Drain the grits with a fine strainer.
Now please don’t be deterred by such a step. I am not sure why we do this, but the result is so wonderful that I stopped questioning it. It’s easy peasy once you get used to it.
Stir grits into the simmering liquid. Cook in the liquid until grits are tender. The recipe says it takes about an hour but I have not found it to take this long. I sprinkle in some kosher salt when they are close to being done.
Then when they are tender but still simmering, I slowly pour in the half and half.
Then stir, stir, stir…but gently though. Take care with such perfection. They should be the perfect consistency at this point but if not stir in a little more cream. Add more kosher salt to taste and then the butter. You are so close to grits perfection.
Spoon the grits into a bowl and prepare yourself for delight. I mean it people…these are life changing grits. They separate true Southerners from people who simply live in the South. Even if you live in New York and have never stepped foot in the South, you are a southerner at heart when you eat these grits. Welcome to Dixie my friends.