Written by Grits are good breakfast food. Creamy, wholesome, carbalicious. (Ok, Thats not a word, but you know what I mean) For people who still have the carb habit, here’s some information.
Grits are made of cornmeal, generally coarse ground, traditionally white, but sometimes yellow.
It is made into a sort of porridge or paste by mixing it with water/milk/cream/butter in varying quantities. It is generally made looser than polenta.
Most recipies call for adding the polenta into the already hot fluids, but I find this makes it difficult to make nice smooth grits.
So, here is my recipe.
1 part coarse cornmeal to 5 parts fluids to 1/4 part butter.
fluids, 2 parts water, 3 parts whole milk or cream. (stop reading if you even thought of using skimmed or semi skimmed milk, we don’t want your kind here!)
Heat the liquids together until warm/hot
Melt the butter, add the grits and mix until the corn and butter are fully combined.
ladle by ladle, combine the hot liquids into the cornmeal/butter mixture stiring until combined.
Once all liquids have been combined, add any flavours you want (grated cheese, dash of cream, grind of black pepper)
Yes, I know, it sounds a lot like a risotto recipe, well done.
