Grits

This recipe focuses on making delicious and creamy grits, a popular Southern dish commonly enjoyed for breakfast. Grits are made from ground dried hominy, which gives them a unique flavor and texture. While similar to cornmeal mush and polenta in terms of cooking method, the distinction lies in the key ingredient. Grits have a subtle flavor difference due to their composition of ground dried hominy. This recipe will guide you through the process of preparing flavorful and comforting grits, perfect for enjoying with butter or as a base for dishes like Roasted Shrimp with Herb Sauce.

MAKES: 2 to 4 servings

TIME: 20 minutes

INGREDIENTS:

• 2 1/2 cups water or half milk and half water
• 1 cup grits, preferably stone-ground
• Salt and freshly ground black pepper
• 1 tablespoon butter, or more to taste

INSTRUCTIONS:

1. Put the water or milk and water in a small saucepan and bring it to a boil over medium-high heat.
2. Reduce the heat to low and slowly stir or whisk in the grits, using a wire whisk to eliminate lumps.
3. Once the grits are incorporated, turn the heat down to a minimum and cover the saucepan.
4. Cook the grits, stirring occasionally, until all the water is absorbed and the texture becomes creamy. This usually takes around 10 to 15 minutes.
5. If the mixture becomes too thick, simply whisk in a bit more water to reach your desired consistency.
6. Season the grits with salt and pepper to taste, then stir in the butter for added richness.
7. Serve the creamy grits hot and enjoy!

TIP: Scrapple

• To make scrapple using grits, cook a double recipe of grits as directed in the previous instructions (you can use cornmeal as an alternative).
• When the grits are almost done, stir in 1 to 2 cups of chopped cooked bacon or sausage meat, along with 1 tablespoon of minced fresh sage or 1 teaspoon of dried sage.
• Continue to cook the mixture until it thickens.
• Grease a small loaf pan and pack the cooked mixture into it. Cover the pan with plastic wrap and refrigerate overnight.
• The next morning, slice the chilled scrapple into 1/2-inch-thick slices.
• Heat butter, oil, or bacon fat in a pan over medium heat and pan-fry the slices until they are browned and crisp on both sides, approximately 3 minutes per side.

VARIATIONS:

• Cheesy Grits: Stir in shredded cheddar, Parmesan, or any other favorite cheese during the last few minutes of cooking. Allow the cheese to melt and blend into the grits for a rich and creamy texture.

• Garlic and Herb Grits: Sauté minced garlic in butter or olive oil until fragrant, then add it to the grits along with a sprinkle of chopped fresh herbs like thyme, rosemary, or parsley. The aromatic flavors will infuse the grits with a delightful taste.

• Spicy Grits: Add a kick of heat to your grits by incorporating chopped jalapeños, red pepper flakes, or a dash of hot sauce. Adjust the amount of spice according to your preference.

• Shrimp and Grits: Prepare the grits as instructed, then serve them as a base for sautéed or grilled shrimp. Season the shrimp with Cajun or Creole spices for a Southern-inspired twist.

• Grits and Greens: Sauté chopped kale, collard greens, or spinach in olive oil or bacon fat until wilted. Serve the greens on top of a bowl of creamy grits for a nutritious and satisfying meal.