The Best Damn Grits I’ve Ever Tasted

These grits are good. Like jump-up-and-smack-yo-momma good. Better than the stone ground fancified grits at my favorite restaurant good. And the best part? I can have them any time I please. This is another comfort dish my DH has taken and made his own. Love it when he does that.

Chris’ Bomb-Ass Grits

2 cups milk (we use 2% Horizon Farms Organic)
2 cups water
1 cup yellow grits (we used Arrowhead Farms organic yellow corn grits)
3/4 tsp. kosher salt
1/2 tsp. black pepper
1 Tbsp. unsalted butter
3 Tbsp. grated parmesan
1/4 tsp. red pepper flakes

Pour the milk and water into a saucepan on medium-high. Cover & wait for the milk to boil. When it does, add the grits & salt and kick the heat down to medium. Stir constantly (yes, constantly means what you think it does) until the grits look like a thick soup, approximately 8 mins.

Reduce the heat to low and simmer, stirring only every 2-3 minutes until the grits thicken and fall nicely from the spoon, 7-8 minutes. You’re not looking for crazy thick here, just a nice thick but not concrete consistency.

When the grits reach that golden consistency, start stirring constantly for a little longer until they become creamy, fluffy & soft. Turn off the heat.

Add the parmesan, butter, pepper & red pepper flakes and stir to combine. Taste for salt and add if needed.

Serve with anything. We’ve had them with a great slow cooked ragout of mini bell peppers, onion and swiss chard and a plain topping of fire roasted tomatoes with kale.

To make the pepper & onion ragout:  slice 1 pint mini bell peppers into 1/4 inch thick rings, 2 cloves garlic and 2 small white onions into thin slices. Sautee, stirring frequently to avoid burning, over medium heat with 1 Tbsp. olive oil 20 mins. or until caramelized. Add 1 bunch chopped rainbow chard and 1/4 c. water and cook until chard wilts and water evaporates. Add 1 tsp. chipotle Tabasco sauce and sriracha (Chicken Sauce) to taste (for me, that’s a turn of the pan and a half). Salt & pepper to taste.

Serve over grits with thick batons of home made bacon.

If by some miracle you happen to have any leftovers, try this recipe inspired by Carla from Top Chef:

Fried Grit Fritters

Heat a medium pan on medium-high heat. Add 1 Tbsp. olive oil.

Take roughly 1/4 cup of your now solidified grits and dump them on a plate. Carefully with either your hands or a spoon, smash and spread the grits out until they look like a free form pancake about 1/2 inch thick. It doesn’t matter if you have little cracks here and there; you’re looking for something that will more or less stay together in the pan.

Transfer carefully to the pan and fry until golden brown. Flip & repeat.

This treatment wakes the leftover grits up and gives them a pleasant, almost nutty taste.

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