Remember the scene in My Cousin Vinny when Vinny cross examines a witness about the proper way to prepare grits? Or Vinny questioning the diner cook, ”What exactly is a grit?” Too funny.
Grits are an important part of Southern cuisine. A serving of grits provides one gram of fiber and is a tasty side dish. My husband enjoys grits with eggs, and I like cheese grits with my catfish. Whether you like your grits plain or cheesy, you can make your own with little effort. (Don’t be tempted by the instant grits. Blech!)
Grits for breakfast or anytime.
GritsMakes 2 cups
2 cups water
½ cup old fashioned grits
½ tsp. salt (optional)
1 tsp. real butter
In a 2-quart pan, bring water to a boil.
Gradually stir in grits and salt. Reduce heat to its lowest setting.
Cover the pan and cook until grits reach desired consistency (approximately 20 minutes. Occasionally lift lid and stir the grits.
Remove from heat, stir in butter (or cheese) and serve.
Sir the grits occasionally to prevent lumps.
For cheese grits: Remove pan from heat and stir in one ounce sharp cheddar cheese (or your choice) until melted. Butter optional.