Authentic Southern Grits Made Easy

Grits have been a southern staple for years. I remember years ago when my relatives in the north said they were unable to even find them in their local grocery stores. They would visit our house in anticipation of my mother fixing grits for breakfast. Even as a child, it seemed strange to me that a whole region of our country was missing out on such a great food. I would hear stories about how they ate Cream of Wheat instead. It might be just a personal preference, but give me a big bowl of cheese grits any day over the other.

Many of my friends, transplanted northerners, love grits but feel cooking them is something only a rocket scientist can do. I hear how they fill their desire for grits with the instant type……………I say blah! Instant grits taste just like cardboard to me. There’s nothing that tastes like grits about them. I’m sure if they happen to be the first grits you ever try, you’ll hate them. I don’t blame you because I’d rather eat cardboard than instant grits. It’d probably taste better. If that’s all you’ve ever had, please try the real thing.

If you are going to have grits choose the quick grit variety that you can find in the cereal isle of your local grocery store. They’re even cheaper than the instant type and you get more product for your money. I know the instant type have different varieties, but remember you can add these same ingredients to quick grits that you cook. The difference in taste will astound you and you’ll never go instant again.

Cooking quick grits is easy and within no time you’ll be pouring and cooking without even measuring. Yep, it’s just that easy. Fixing a grit cooking problem is easy too. There’s generally only going to be two problems you’re going to run into when cooking quick grits. They are either going to be too thick or too runny. Trust me; this happens to even the most experienced grit cooker one time or another.

The fix for both is easy. If your grits are too runny, just keep cooking them and the extra fluid will eventually evaporate. If you think at the beginning you didn’t add enough grits with the amount of water that’s been added, well just pour in a few more grits into the pot. Don’t do this after the cooking process has been going on for a little while because you will have uneven cooked grits. The only fix for this is to just keep cooking them.

If your grits are too thick, just add some water to the pot. This can be done throughout the whole cooking process and not mess up the grits. Personally for me, I’d rather have to fix grits that are too thick than too thin. It’s a timing thing because I don’t want to have to wait longer than necessary to eat them.

Cheese grits are my favorite! I love to use a plain sharp cheddar cheese and add this at the end of the cooking process. Make sure you stir the cheese into the grit mixture well so the goodness is spread equally around.

Just to let you know grits are actually good for you and not just good tasting, here are some health benefits. Grits are cholesterol free, low in fat and give you 7% of your daily need of fiber. Of course me being from the south, I like mine with real butter so I add my own fat. Margarine tastes just as good, but I like butter. It’s a southern thing.

In case you didn’t know, grits are white hominy, you know….corn. Don’t think you’ve got bugs in your grits when you pour them into the pot and see some dark flecks. The dark flecks are only natural and are found in corn products. I’ve been asked this question so I thought I’d mention it just in case.

Ingredients

• Serves 2
• ½ cup of quick cooking grits
• 2 cups of water
• Salt to desired taste
• 1 tablespoon of butter or margarine
• Sharp Cheddar Cheese

Pour grits into saucepan and add the other ingredients except cheese. Bring to a boil then reduce heat to medium-low; cover. Grits should be cooked in 5 – 10 minutes. Stir occasionally during the cooking process so the grits don’t clump together. They are done when the water is absorbed and the grits are no longer singular but have a mushy glued together look to them.

An old man I once knew from North Carolina told me that you knew grits were done when you could take a spoonful and throw them against the wall and they stuck there. Keep this in mind if you are unsure if they are completely done.

If you like your grits with cheese, now’s when you add it. Once the grits are done cut your cheese into chucks and throw it in the pot and stir it up. I like cheese, so for this recipe I’d probably use at least 2oz. and if it’s not enough, you can always add more. If cheddar isn’t you flavor of choice, add any other kind you like. Grits aren’t particular. Now it’s time to plop on some butter, sit back and enjoy.

Remember you can add many things to your grits. Throw in some cooked bacon, sausage, onions, shrimp or anything else you like. There’re good too, just plain. If you want a true southern meal, cook some grits the next time you decide to have fish.