Written by This quote will tell you in a nutshell how the south feels about their grits. Charleston’s The Post and Courier proclaimed in 1952, “An inexpensive, simple, and thoroughly digestible food, grits should be made popular throughout the world. Given enough of it, the inhabitants of planet Earth would have nothing to fight about. A man full of grits is a man of peace.” Now that’s a statement, eh?
The recipe below is reprinted with permission from www.Grits.com. The site has an incredible listing of grits recipes. Below is one of the favorites.
Creamy Cheesy Grits Recipe
Ingredients
* 1 cup grits
* 1 qt. half and half
* 8 tbsp garlic butter
* 1 teas salt
* 8 oz. smoky cheddar or Jack with caraway
Directions
Warm half and half, add grits and stir. Let come to a slow boil and cook 30 min. Eat hot and pour leftovers in 4 inch deep container. Next morning, slice and fry in a little bacon grease or olive oil. Pour honey on fried slabs and add a little butter. Yum!
Published with permission by Steven @ SK Creations, inc. 2012
