Well Kiss My Grits!

Now you know us Southerners are known for our Grits, and I am sure that all my Yankee friends, and Yes I do have a few, are still trying to figure out just what exactly this Grit thing is all about. Well pull yourselves on up a stool rights here at my kitchen counter and we will explore exactly how to make true Southern Grits.

Now I am here to tell y'all that there truly is no magic secret to great grits...and there are no short cuts either. Unfortunately what you may read on that label in the grocery aisle that says "Quick Grits" please be warned Do Not Pick This Up and certainly Do Not Purchase It! You will never make true Southern Grits using one of these packages, truly an impostor.  All Southerners know far too well that great grits take time and the "Quick Grits" label simply means that the grits have been milled finer which causes the texture and flavor to suffer. Which means you will never see them in my house or served at my table.

Now fortunately great grits do not require a great deal of what I call "Active Cooking", just an occasional stir from time to time. Start your grits a full 2 hours before you plan to serve them, chose yourself an adult beverage, and go enjoy the company of your guests while the grits simmer slowly on the stove.

Now for the technical instructions, start with 2 cups of quality dry grits I particularly like Anson Mills Grits. Put the grits in a medium saucepan, add a generous pinch of salt and about 7 cups of water. Now here I have found that it is better to err on the dry side, its easier to add a little water later than it is to cook em down if you used too much. You may want to add one or two bay leaves, and you can also substitute 2 cups of chicken broth or beef broth for 2 cups of water depending on what recipes that you are using the grits for. Now bring your grits to a boil, then reduce to a slow simmer. Now stir every 15 minutes or so, and when you've got them cooked and the texture is starting to become more firm and 1 cup of buttermilk which makes the grits creamy. Now if'in you are wanting you some cheese grits now is the time to add some fresh grated cheese, lets say about 1 cup, stir again and let simmer another 15 minutes and serve.

Now I usually make mine with some Poached or BBQ Shrimp and Fried Country Bacon  mmm..mmm..good.

Now that is how you make yourself some real Southern Grits, enjoy!