Recipe for perfect Grits, everytime

Stovetop grits are challenging, constant stirring, hoping they are cooked enough and not too much, keeping the heat low enough to get the right texture. No wonder people use instant.

However the grits you purchase are going to be very important to the final result so the one rule is …..

ORGANIC ONLY

Corn is the most modified grain in the world and the US feeds this grain, (now registered as a pesticide) to humans. Because of pollination even nearby organic corn can become polluted, but even US Organic is a better choice than conventional. Organic from Italy or Mexico are the best choices and yes, you can use polenta. Look for stoneground only, organic only, white or yellow corn.

Now haul out that slow cooker and let’s get this together.

  • 1 cup grits
  • 5 cups water
  • Teaspoon salt
  • Butter to taste (In the States I would use half a stick and add more later if needed

If you want grits for breakfast set this up before bed. Put it all into the crockpot and stir, now turn it on low, put the lid on tight and go to bed.

When you wake up, give a good stir (They will be thicker on the bottom so blend it all together) taste for salt and butter, I grind in some black pepper and they are good to go but if you want to do more…..

Shred and stir in slowly 1 cup of cheddar cheese and top with chives or scallions.

OR

Saute some shrimp with butter and garlic and a little Worcestershire sauce and top the grits with lovely shrimp.

OR

Top with soft cooked eggs incorporating those creamy wonderful egg yolks into the grits.

Even when purchasing organic stone ground the cost per serving is low and the return in flavor and comfort so high. I think I may go in the kitchen right now and set some up for dinner. Just talking about grits made me want them.

Published by Chef Wilder

A chef who has been specializing in Food tourism for several years. I decided to launch this to put in one place some of the simplest ways of making food primarily because I am seeing people in the grocery for often the first time due to the Corona outbreak who have no idea what to do with food once they get it home. In the US I became known as the Food Stamp Chef for publicly taking on both the establishment in D.C. and personally living under a food stamp budget twice in my life for two months at a time. #SocialSolidarity

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