I could eat my weight in grits, any time, with any meal. I used to like them from the packet, but several years ago, I tasted stone ground grits, and I was hooked. There’s just no comparison—the rustic texture; the earthy, corn taste; the creamy consistency.
Of course, breakfast is a given, but I also enjoy grits as a side dish with Cajun red beans (or pinto beans or black beans), alongside fish (particularly sautéed salmon), as an accompaniment to pork (roasted tenderloin is my favorite), served with braised greens and a drizzle of olive oil, or topped with a chunky tomato gravy or cheese and fresh herbs. Of course, they’re perfect solo too—all alone—in a big bowl with a pat of butter when I must indulge.
Now, if you'll excuse me, I need a moment with my grits.
Creamy Stone Ground Grits
1 cup chicken stock
2 cups water
½ cup heavy cream
½ cup milk (regular or fat-free skim)
1 ½ - 2 teaspoons kosher salt
1/4 teaspoon pepper
1 cup stone ground grits
1 tablespoon butter (optional)
Combine stock, water, cream, milk, salt and pepper in a heavy saucepan. Bring just to a boil, and immediately add grits. Whisk to prevent clumping. Turn heat to low, and simmer, covered, for 30-45 minutes, stirring often. Add butter, if desired. Adjust seasonings, and devour.
Note: Try this recipe with polenta for a slightly different (finer) texture.
