How to make grits By now, you should know that grits are not only the starch of choice in South Carolina, it’s also the acronym for “Girls Raised in the South”; so if you don’t have your recipe down by now, it’s time to get boiling. Proper grits do not come in an easy to open, plastic-lined paper packet. As My Cousin Vinny put it, “Real grits take at least 20 minutes to cook”. In fact, they take a couple hours, but it’s worth every simmering second.So get rid of the Quaker Instant Grits and mosey on down to the rice isle. Grits can usually be found either here or in the baking isle. If you’re lucky enough to live near a locally produce market or farmer’s market, 99% of the time you’ll find more than enough grits in stock. Some local favorites include Anson Mills grits and Charleston’s Favorite Stone Ground Grits. Now that you have the dry goods, make sure you have some fresh chicken stock, milk, cream and butter. Oh yes, you’re making these the way God intended. Measure out your dry grits (1 cup of dry grits makes roughly 2 servings) and clean them by placing them in a bowl and filling the bowl with
water until the water is an inch or so above the grits. Skim off the chaff and drain. Don’t worry, it doesn’t have to be completely dry, just get it as close as possible. Now, dump the wet grits into a pot and pour in twice as much chicken stock as grits. Bring this to a boil, then reduce to mediumlow. Now add equal portions cream and milk up to 2 and ½ times the amount of grits. So, if I was making this recipe for two, I would have used 1 cup dry grits, 2 ½ cups chicken stock, 1 ¾ cups cream and 1 ¾ cups milk. Add salt and pepper to taste, then sit back and let it simmer. The longer the grits simmer, the richer they’ll be. Typical time is 20-30 minutes, but some of the best grits sit for an hour to two hours at low to medium-low heat, just soaking up that cream and milk. Right before you serve the grits up, stir in a healthy pat of butter and, if you’re feeling a little wild, grate a handful of parmesan or cheddar cheese over the top. Play with and perfect this dish to your liking. The recipe is purposefully simple for the sole reason that it’s up to each southern girl to come up with her own special twist on this Southern Classic. www.Seniors.sc Online Magazine | 2009 33