Grits: the Southern staple

There been a little spring in the air, but I think we will have a few cooler days around Easter. That’s Dogwood winter – and when the blackberry bushes are in bloom, we will need a long sleeve shirt or a jacket.

This is my favorite time of the year. It is so refreshing to see the grass green, small violets blooming and the start of flowerbeds and veggie gardens. I know driving around, you see freshly tilled dirt with rows ready to be planted.

I was thinking the other day how Northern folks always say, what is that on the menu? – and they’re talking about grits.

They can be prepared many ways, but in the South grits have historically been a filling dish for a long day’s work in the fields. Milk gravy, eggs, some kind of meat and grits were always on the table with hot biscuits, molasses, fresh butter and milk – it just was a given.

Perfect Plain Grits

3 cups water

1 cup whole milk

1 1/2 teaspoons salt

¼ teaspoon black pepper

1 cup of old-fashioned grits

¼ cup whipping cream

1 tablespoon butter

In a large saucepan bring three cups water, milk, salt and pepper to a boil over medium heat. Gradually whisk in grits. Reduce heat, cover and simmer, whisking occasionally until grits are tender, about 15-20 minutes. Whisk in cream and butter until melted in. Serve with additional butter and pepper.

Cheese and Garlic Grits

Prepare twice a much grits from the above recipe.

Fold in two cups of grated cheddar cheese grated, along with 1 tablespoon of garlic, 1/2 a cooked onion, 1/2 cup more cream, 1/4 cup bell pepper and 1 1/2 cups chicken stock. Add cup of water with one tablespoon of all-purpose flour.

Pour in casserole dish sprayed with butter. Cook 20 minutes on 400 degrees. Before about the last five minutes, top with a mixture of crackers, melted butter and one cup of grated cheese. Place back in oven and melt cheese.

You can also add cooked shrimp to this. Layer grits, shrimp in middle and cover with the remaining grits. This is wonderful eating.

Grits Muffins

Makes about 10

¼ cup of quick cooking grits (not instant)

½ cup hot water

2 1/4 cups of all purpose flour

1/3 cup of sugar

¾ teaspoon of salt

2 teaspoons of baking powder

½ teaspoon of baking soda

1 cup of buttermilk

6 tablespoons of unsalted butter, melted and divided

1 large egg

Preheat oven to 375 degrees. Line 12 muffin cups with paper liners. In a small bowl, stir together grits and ½ cup hot water. Let stand for ten minutes. Strain through a fine mesh sieve, reserving solids.

In a large bowl, whisk together flour, sugar, baking powder, salt and baking soda. Make a well in center of dry ingredients. In a small bowl stir together buttermilk, four tablespoons of melted butter, egg and strained grits. Stir buttermilk mixture into flour mixture just until moistened. Batter will be thick. Spoon batter into prepared muffin cups, filling about three-fourths full.

Bake until a wooden pick inserted in center comes out clean, about 15 minutes. Brush with remaining butter. Let cool in pans about five minutes. Serve warm with honey.