Lately I seem to be making and craving lots of Southern food and I’m not exactly sure what is prompting this. I guess because it’s yummy? Seems like as good of a reason as any. Grits are not something I ever had growing up, and I think I only tried them a few years ago. I honestly had no idea what grits even were, which I found out are ground dried corn. Oddly grits were available to me two separate times over the last month, and it made me want to try making them.
When I went to purchase grits I had to stop and think about whether to buy quick cook grits or regular grits. Then I remembered the line in the movie My Cousin Vinny, “No self respecting Southerner uses instant grits”, so regular grits it was. Good thing I have all this impressive knowledge readily available in my brain.
In addition to all of this Southern food I’ve been making, I also really want to start saying “y’all”. I’m not sure how that would mix with my Boston accent though, “y’all gonna pahk ya cah or what”. I think I may just need to stick to the food and not the slang.
So, how do you make grits? Well, I looked on-line at a bunch of different recipes and decided on my own way. Here’s what you need to make my version:
1 cup of grits (not quick cook!)
4 cups of milk
1/2 cup shredded cheddar cheese
1 tbsp. grated parmesan cheese
1 tbsp. butter
Splash of cream
Bring 4 cups of milk to a boil while being careful not to burn the milk. Add a dash of salt to the milk. Whisk in the grits. Turn the heat down to low and simmer covered for 15 minutes.
After 15 minutes uncover and whisk well. If the liquid isn’t absorbed cook for a few more minutes.
Add the rest of the ingredients and stir well. I used about an 1/8 tsp. of pepper to start, and then added a tiny bit more after I tasted them.
And that is all y’all need to do to make cheesy grits! Yum!