Grits

I have always enjoyed grits. They are a true southern favorite, and they are really simple to make.

The first key to making grits is stirring them constantly, this keeps 'golf balls' from appearing on your plate, and no one wants to eat lumpy grits. The second key is to not be stingy with the salt shaker. I usually put a little bit of salt in every time I open the pot to stir. Grits with little to no salt are not good at all. Third, you need butter. Some people like to put a helping of butter on when the grits are on your plate, but I prefer to just put the butter on while they are still in the pot.

From this point the grits are ready to eat, but there are some ways to make them even better. If you've got some heavy whipping cream, that is good. But the best thing to do is put some cheese in your grits. Pepperjack, American, cheddar, gouda, whatever cheese you want, just throw that cheese in the grits when they are done and let it melt for a couple minutes and you've got a creamy, delicious breakfast with grits on your plate.


JB