I still can’t believe that some people in the South haven’t tasted grits.
If you’re one of those people, then you probably don’t live in North Carolina because we’ve got grits everywhere around here.
Whenever I married my husband, we had shrimp and grits at our wedding, and his family had never had grits before. Can you believe that? But, although he grew up in Arkansas, his parents are from Indiana and France/Belgium, so I’ll give them a break.
I grew up loving big weekend breakfasts fixed by my mom. I’m talking eggs (however you like them- which for me, was fried in a bit of bacon fat), bacon and/or sausage patties, biscuits or toast with jam, and a creamy pile of stick-to-your-ribs grits.
Being a Kentucky girl, my mom surely knows how to make delicious grits. And when she tells you that she has a new secret to making them, you take notes.
So, here’s the big secret to making the creamiest, best grits.
Cook your grits in half water, half whole milk. Then, of course add in a few tbs. of butter and heavy cream after they’re done cooking (per the package instructions) to finish them right.
Do that and you’ll be golden, oh, and start with a nice bag of grits. Splurge a little at the store to get a good brand. I found this bag of white grits at Fresh Market, and they have worked great for me.
Believe it or not, when you use great grits, cook them in part whole milk and finish with the good stuff (butter and cream), you don’t even need to add cheese or anything else. But, that’s really up to you.
Happy Simple Saturday, ya’ll!