Creamy. Corn. Grits. Oh my, oh my. Yeah, they go with everything. Growing up in the South they were pretty much a substitute for pasta. You can top them with shrimp, tomato gravy, grilled sausages and green peppers, braised beef, red-eye gravy and eggs, or even spaghetti sauce! I remember my college roommate’s boyfriend saying they’d have pot roast the night before and dice up the left overs to put on grits in the morning. A guy I dated before I met my husband had a grandmother who would fry shad roe in bacon grease and onions and serve it over grits. You could even get all cray cray and go all out and put fried chicken livers on top. Shoo-wee, I’m not lyin’ when I say my mouth is watering over that! I can remember my Great Grandaddy just pouring pork jowl bacon drippings and crumbled bits on the top of grits (hey, he lived until he was 96!). Yes, yes indeed. Give. It. Up.
Just give REAL grits a try (no, not the instant stuff in the store)–you won’t be sorry!
Creamy Corn Grits (4 servings)
- 1 1/3 Stone ground, unbleached, yellow grits
- 2 cups whole milk
- 1 cup heavy whipping cream
- 1 cup chicken stock
- 1/2 stick Butter
- 2 TBSP finely-minced onion
- 2 TBSP finely-minced celery
- Adding other herbs, like bay leaf, savory, or peppers can be fun
Pour your grits into your pot.
Add milk, cream, and bouillon gel. Stir well.
Add butter, minced onions, and minced celery.
Place over medium heat. Stir occasionally in the beginning.
As heat rises off of the grits, stir more often. You may need to decrease the heat to medium low if you find the grits are sticking to the bottom. Once the grains are tender (not mushy or gluey), serve with your favorite fixin’s!