copyright Bettina Network, inc. 2014 – by Marceline Donaldson<\/p>\n
I have had several requests for my grits recipe. \u00a0Sorry it has taken so long to respond, but I really didn’t want to share this family secret. I have two recipes that I hold close. One is the oyster dressing recipe for Thanksgiving turkey that I have already shared and this one for grits. \u00a0It is simple to make, but as a child my day started with grits for breakfast and I have many great breakfast memories that I keep to myself.<\/p>\n
1) Use only organic grits. \u00a0We use grits from Deaf Smith County and Arrowhead Mills. \u00a0Why Deaf Smith County? \u00a0The claim is that they are the only place in the United States where you can get food grown in soil which does not have a DDT residue. \u00a0I don’t know if that is true or not, but I choose to believe there is at least one place in this country free of all the stuff we poured into our soil poisoning us and the soil.<\/p>\n
2) \u00a0Put one cup grits into four cups water. \u00a0Add one teaspoon Himalayan Salt. \u00a0Sometimes I only use 3 1\/2 cups water if I want grits with more substance. \u00a0Stir with a wire whisk for a couple minutes to make sure you don’t have lumps and then stir occasionally with a large spoon. \u00a0The grits can cook over low heat for as long as you want to cook the grits. \u00a0The longer, the better, but nothing under 1\/2 hour.<\/p>\n
3) About ten minutes into the cooking process add four ounces of either a) organic creole cream cheese (preferred), b) organic cream cheese or c) neufch\u00e2tel cheese if you want something with less fat. \u00a0Put in the cream cheese and after letting it cook with the grits about five to ten minutes, stir until the cream cheese and grits become one. \u00a0And no, I am not giving out my recipe for creole cream cheese.<\/p>\n
Some people use milk instead of water in their grits, but I find this a bit heavy. \u00a0Others drown their grits in butter, but I think this kills the taste of the grits. \u00a0You are using grits as a way to eat butter.<\/p>\n
Enjoy!<\/p>\n
What’s great about these grits – they can be reheated and you can’t tell the freshly cooked grits from the reheated grits.<\/p>\n
To reheat. \u00a0Put the pot over a very low light and let it simmer until it looks the way it did when it was first cooked. \u00a0This will take about 20 minutes or more.<\/p>\n
AND ALWAYS – ALWAYS cook your grits in a glass pot. \u00a0I keep a large stash of Corning pots. \u00a0My sense of security needs lots of Corning pots in all shapes and sizes, especially for stove top cooking when cast iron skillets are not appropriate for the food I am cooking.<\/p>\n
Serve it with all kinds of things – creole shrimp; mushrooms cooked in balsamic vinegar; poached eggs served on top of the grits. \u00a0You are only limited by your imagination and the part of the country in which you were born and raised. \u00a0The classic is grits, ham and eggs. \u00a0If you are from the Carolinas and that part of the U. S. you will drool over and want to add red eye gravy. \u00a0If you are from New Orleans you will turn your nose up at putting this coffee-based gravy over your grits. \u00a0You also can’t serve grits without biscuits. \u00a0I have moved to making my biscuits with organic sprouted wheat flour – they are fantastic, although sometimes I just have to go back to biscuits with organic whole wheat flour.<\/p>\n
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