Grits are one of the original cheap foods, it comes from the hull of the corn, that little white bit inside each kernel. I learned how to make grits from my grandfather, poppadaddy, who always made a huge pot for everyone in the family. I’ve learned over the years that it is more about the process than anything else, and adjusting your recipe to suit your own needs, everybody likes their grits a specific way.
What you’ll need
Grits, never instant and not quick, if you can avoid it, I believe they call them old fashioned
Milk, the heavier the better
Salt and pepper
How to do it:
For 3-4 servings
In a heavy bottom sauce pot boil 3-4 cups salted water and 1-2 cups grits
Cook for about 8-10 minutes or until it begins to thicken
Add about 1/2 a cup of milk or cream, enough to create a mostly liquid mixture
Add black and cayenne pepper, a tiny pinch of cayenne will do
After about 5-10 more minutes, add some more milk, your grits will probably be getting stiff by this time, add enough milk to loosen them up again
Cook, stirring until it begins to get thick, about 4 minutes and add a few tablespoons of butter and about a tablespoon of velvetta, I have never quite understood this one but it is really the best and only cheese to use, it makes the grits creamy and cheesy but not too much, once you add velvetta you can try adding other sharper cheeses
Now as the grits get thicker taste them, add more salt, pepper, cayenne, maybe some garlic salt to taste. You can add more milk and let thicken again now or serve hot, it just depends on how much time you have and how delicious you want your grits, hint: the longer they cook the better they are.
Once you have tried this recipe out feel free to go hogwild, try adding bacon, shrimp, crazy cheeses, whatever you think would be delicious. And stay tuned for my mom’s grits and wild mushroom stew recipe next week.