Inspired by one of the most popular southern comfort food staples.
Grits!? what is that? Being born and raised in Massachusetts, grits isn't exactly a common thing, which lead me to thinking of where it came from. It turns out that grits origins came from American Indian corn preparation. Additionally, three-quarters of grits sold in the U.S. are predominantly from the South, stretching from Texas to Virginia. Grits is such a staple in southern culture, the state of Georgia declared grits as its official prepared food in 2002 and a similar bill was passed in South Carolina. Who would have thought how important grits could be. to your blog post.
My first encounter with grits was ironically when I moved to Georgia. Fast forward 10 years later, I married a Georgian and was reintroduced to this iconic staple meal. Boston isn't really the go to place for grits, so of course it would have had to reenter my life through my southern connections. Per request from time to time, my husband will request a bowl of buttery grits! How can I deny the creamy bowl of deliciousness. If you're interested in this twist of grits, continue reading.
1 cup water ½ cup heavy cream ½ cup half n half 1 cup of 5-minute grits 2½ Tablespoons butter Salt Pepper
Add water in a pot and let it come to a boil. When it starts boiling, slowly add the 1 cup of grits while stirring steadily. When grits thickens, add the heavy cream, half n half and butter to the pot and keep stirring. You can now throw in your pinch of salt and pepper. Reduce heat to low and cover. Cook for 5-7 minute, whisking frequently. While your grits are cooking on low heat, crack an egg into a heated pan with oil of your choice. Let the egg cook in the oiled pan for about 4 minutes. You will know the egg is ready when the yolk thickens. When your 5-7 minutes are up for your grits, remove from heat and top it off with your sunny side egg!
FYI: Grits thicken fast so serve immediately. If grits are too thick, stir in a little bit of water or milk before serving. If you encounter the opposite issue and your grits are too thin aka "watery", just let them cook a little longer which will allow it to thicken.
I kept this version simple, but some fun variations I've done that I will share at some point would be adding cheddar cheese for cheesy grits! Of course topping with shrimp instead of an egg. Adding green onions and bacon. You could even use chicken or beef broth instead of water to add a savory component. Your options are endless.