copyright Bettina Network, inc. 2014 – by Marceline Donaldson
I have had several requests for my grits recipe. Sorry it has taken so long to respond, but I really didn’t want to share this family secret. I have two recipes that I hold close. One is the oyster dressing recipe for Thanksgiving turkey that I have already shared and this one for grits. It is simple to make, but as a child my day started with grits for breakfast and I have many great breakfast memories that I keep to myself.
1) Use only organic grits. We use grits from Deaf Smith County and Arrowhead Mills. Why Deaf Smith County? The claim is that they are the only place in the United States where you can get food grown in soil which does not have a DDT residue. I don’t know if that is true or not, but I choose to believe there is at least one place in this country free of all the stuff we poured into our soil poisoning us and the soil.
2) Put one cup grits into four cups water. Add one teaspoon Himalayan Salt. Sometimes I only use 3 1/2 cups water if I want grits with more substance. Stir with a wire whisk for a couple minutes to make sure you don’t have lumps and then stir occasionally with a large spoon. The grits can cook over low heat for as long as you want to cook the grits. The longer, the better, but nothing under 1/2 hour.
3) About ten minutes into the cooking process add four ounces of either a) organic creole cream cheese (preferred), b) organic cream cheese or c) neufchâtel cheese if you want something with less fat. Put in the cream cheese and after letting it cook with the grits about five to ten minutes, stir until the cream cheese and grits become one. And no, I am not giving out my recipe for creole cream cheese.
Some people use milk instead of water in their grits, but I find this a bit heavy. Others drown their grits in butter, but I think this kills the taste of the grits. You are using grits as a way to eat butter.
What’s great about these grits – they can be reheated and you can’t tell the freshly cooked grits from the reheated grits.
To reheat. Put the pot over a very low light and let it simmer until it looks the way it did when it was first cooked. This will take about 20 minutes or more.
AND ALWAYS – ALWAYS cook your grits in a glass pot. I keep a large stash of Corning pots. My sense of security needs lots of Corning pots in all shapes and sizes, especially for stove top cooking when cast iron skillets are not appropriate for the food I am cooking.
Serve it with all kinds of things – creole shrimp; mushrooms cooked in balsamic vinegar; poached eggs served on top of the grits. You are only limited by your imagination and the part of the country in which you were born and raised. The classic is grits, ham and eggs. If you are from the Carolinas and that part of the U. S. you will drool over and want to add red eye gravy. If you are from New Orleans you will turn your nose up at putting this coffee-based gravy over your grits. You also can’t serve grits without biscuits. I have moved to making my biscuits with organic sprouted wheat flour – they are fantastic, although sometimes I just have to go back to biscuits with organic whole wheat flour.
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