We love our Southern Grits. Creamy, hot, soothing, and delicious with cheese, bacon, or a simple stirring in of butter and sugar, Grits have been and continue to be the south’s ultimate comfort food.
Apparently many Southerners also see it as a dish which can actually bring out world peace! The Post and Courier, the oldest newspaper in the south, once declared “An inexpensive, simple, and thoroughly digestible food, grits should be made popular throughout the world. Given enough of it, the inhabitants of planet Earth would have nothing to fight about. A man full of grits is a man of peace.”
I consider myself fortunate to be able to get real stone ground grits where I live. Real stone ground grits are truly Southern Grits at their finest!
These are ground at Fall’s Mill in Tennessee (Pictured at right). Its a lovely place to visit! I love taking the kids there to watch the water wheel and see the grinding taking place. There are also beautiful picnic areas if you are ever near Belvidere, Tennessee!
Measure desired amount of grits into bowl.
Add some water and stir.
This causes the light bran to float to the top.
Once that happens, pour off the water, allowing the bran to go with it.
Note: sometimes I skip this step. I’m a rebel that way!
Place grits in saucepot.
Add water.
The secret to ultimately creamy Southern grits is to add more water than your directions call for and don’t try to cook them too fast.
For these, my directions called for 2 cups water but I added 2 1/2 – 2 3/4 of a cup.
Add salt
And butter or margarine
Bring to a boil and then lower heat.
Simmer on low heat, covered, until grits are done, about twenty five to thirty minutes.
Serve however you like them best! Some folks like to stir in cheese, others crumble up bacon in them. I like mine with butter and splenda!
Servings: 4
Calories: 240kcal
Ingredients
- 1 cup Grits
- 2 1/2 Cups water
- 1/2 teaspoons salt
- 1 Tablespoon butter or margarine
Instructions
- If using stone ground grits, place them in a bowl and cover with water, stir.
- Pour off water and light bran which has floated to the top.
- Place grits in sauce pot. Add water, salt, and margarine.
- Bring to a boil and reduce heat to low.
- Cook, covered, for twenty to thirty minutes or until done.
Nutrition
Calories: 240kcal
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Thank you for reading Southern Plate!
Gratefully,
Christy
