Really Good Grits
We have breakfast for dinner quite often around here. Usually, we have it at least once per week and most weeks, twice. The menu is usually homemade pancakes or biscuits with eggs, fruit and bacon. It’s not a super healthy dinner but it is inexpensive and is something the picky ones can enjoy. So, last night, I was wanting something new for my breakfast dinner and decided to make some grits. I’ve made grits many times in my life. They were good. I mean, how much can you expect from a grit, some water, salt and a little butter? Man, I was wrong. Grits are one of those simple things that are vastly improved upon with the right recipe and ingredient choice. First, you need to buy the right kind of grits for this recipe. I used these. Yes, I know that they are labeled as polenta. And they are polenta — so feel free to make that variation as well — but not for breakfast. I think that Arrowhead Mills also makes a good version. Now, on to the recipe.

Grits
In a saucepan, combine
2 cups water
2 cups whole milk
1 1/2 t. kosher salt
and bring to a boil. Be sure to watch it closely because milk foams up when it boils and I don’t want you to have a big mess on your stove. Then, while whisking constantly, slowly pour in one cup of grits. Reduce the heat to low while still stirring frequently. Cover the pan and continue to cook on low for 15-20 minutes, remembering to frequently stir the grits (make sure to get in the corners of the pan when you stir). When the grits are done, stir in some butter (2-4 Tablespoons) and some freshly ground pepper.

I could eat a whole plate of these.