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–+ servings

True Grits

True Southern Comfort food, wonderful for Breakie, perfect for dinner, and a side dish winner
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Prep Time 10 minutes
Cook Time 29 minutes
Course Breakfast, Dinner, Lunch, Side Dish
Cuisine Southern
Servings 2
Calories 473 kcal

Ingredients
  

  • 2 cups Water
  • 1/2 cups Grits Stone Ground
  • 1/2 tsp Salt Kosher
  • 2 tbsp Butter
  • 1/2 cups Cheddar Cheese Grated
  • 1 ea Jalapeno Peppers washed, seeded, minced

Instructions
 

  • In a medium saucepan, combine water and salt, bring to a boil
  • Whence boiling whisk in grits
  • Reduce heat to low, cover, and cook, whisking and scraping bottom well every 2 to 3 minutes
  • Cook until you reach desired consistency - See notes
  • Whisk in butter, thence fold in cheese and peppers

Notes

Consistency:
  • runny with some remaining gritty texture, about 30 minutes;
  • thick and creamy but flowing, about 45 minutes
  • stiff and able to hold its shape while barely pouring, about 1 hour.
This is a basic recipe.  Add some fried eggs and bacon. You have breakfast or dinner.  Use this as a base and top with Hungarian Goulash, and you have a reasonably fancy dinner.
Let them set up in a baking pan, cut to squares, dip, and bread, then fry and serve as you would french toast.
The mix-ins are endless, bacon, ham, caramelized onions, cooked sausage, etc.  The toppings that can go on them are likewise unlimited, stews, slabs of rich meat, anything one would polenta for, grits will work.
The true secret of grits is the water to grits ratio; 4:1, 4 cups water to 1 cup grits.

Nutrition

Calories: 473kcalCarbohydrates: 32gProtein: 18gFat: 31gSaturated Fat: 19gTrans Fat: 1gCholesterol: 89mgSodium: 1047mgPotassium: 114mgFiber: 1gSugar: 1gVitamin A: 1005IUVitamin C: 1mgCalcium: 421mgIron: 1mg
Keyword Boiled, Corn, Polenta
Tried this recipe?Let us know how it was!