Well I Just Do Declare!
My, my, my, I do believe I should introduce you to my southern roots. Did you just read that in a southern belle accent? You did? Good! That’s what I was hoping for. I’m a proud Georgia Peach. From Gladys knight, Ray Charles to Trisha Yearwood and Reba McEntire (and more!), my home state has been memorialized in the most noteworthy way. See what I did there? (I couldn’t resist.) Georgia is famous for many. many things, like music, movies, historical architecture … but I believe our food ranks up there with the songs of tribute.
Growing up in Georgia, I always ate pretty good. Grits were always a breakfast staple. My Granny’s shrimp & grits were a family favorite. That woman, along with my grams, and my mother, could really burn in the kitchen! Everything they made was spectacular. The recipes are treasured heirlooms we pass down at every meal. As you can see in my photos (above), I happily keep the tradition alive, but I also love to add a few modern twists to some of the classics. Like grits! This southern belle prefers a creamy, more savory bowl of grits. Here is my “rendition”:
4 cups Chicken Stock
1 cup Grits (5-minute grits)
1 cup Half & Half or Heavy Cream
2-4 tablespoons Butter
Slowly whisk grits into boiling stock. Whisk for 1-2 minutes.
Reduce heat to medium-low.
Cook 5 minutes, or until slightly thickened.
Whisk in 1/2 cup of half & half or heavy cream.
Cook until fully thickened, stirring occasionally.
Remove from heat. Stir in remaining half & half (cream). Add butter. Salt and pepper to taste.
Grits thicken fast so serve immediately. If grits are too thick, stir in a little bit of broth or cream before serving. If grits are too thin, cook a little while longer or allow to cool slightly.
Add your favorite cheese for creamy, cheesy grits! Want to jazz them up? Add green onions, bell peppers, bacon, fresh diced tomatoes, or sun-dried tomatoes.