Category Archives: grits

No Grits, No Glory

No Grits, No Glory¬†is the title of a book (Southern Ghost Story #1) by my author friend, Elaine Calloway. She lives in Georgia, so I’m assuming she likes to eat grits as much as she likes writing about them. Elaine, if you drop in for a visit, I’ll cook you some. ūüėČ

I’ve revised my method of cooking grits since I bought my first electric programmable pressure cooker, and grits are now a regular dish on the menu in my home. Here’s how I do it.

RECIPE

Hasty Tasty Grits

Serves 4 – 6

Ingredients:

  • 1 Tbsp. unsalted butter
  • 1/2 tsp. salt
  • 1 cup grits (NOT instant! No self-respecting Southerner eats instant grits.)
  • 4 cups + 1 Tbsp. water

Directions:

  1. Preheat your pressure cooker, either stovetop or electric. Add butter to melt.
  2. Add grits and stir. Add salt.
  3. Carefully pour in water and gently stir.
  4. Seal cooker and bring to pressure (or if electric, set for 7 minutes).
  5. Cook under pressure 5 minutes stovetop, 7 minutes electric. Then immediately remove from heat (or hit “cancel” on your electric cooker.
  6. Allow pressure to drop on its own (referred to as “NPR” or natural pressure release.)
  7. Carefully open the pot. Using a long handled spoon, stir vigorously until grits thicken (Be patient. This can take a minute.)
  8. Serve immediately, or melt in 1/2 cup cheese for cheese grits. ¬†CAUTION: Grits will continue to thicken, so if you aren’t serving immediately, delay opening your cooker. Evaporation doesn’t start until you break the vacuum seal on the cooker.

Pressure cooking grits takes as long as cooking them on the range, but it’s easier. You’re free to prepare the rest of your meal instead of standing over an open pot stirring. I’ll take that trade any day.

There you have it. Be sure and check out Elaine’s book No Grits No Glory for more Southern flavor. It’s a fun read. I’m ready to tackle the entire Southern Ghosts series now.

And remember, y’all don’t have to be Southern to enjoy a bowl of grits. ūüėȬ†

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Kiss My Grits

Remember the scene in My Cousin Vinny when Vinny cross examines a witness about the proper way to prepare grits? Or Vinny¬†questioning the diner cook,¬†“What exactly is a grit?” Too funny.¬†

Grits are an important part of Southern cuisine. A serving of grits provides¬†one gram of fiber and is a tasty side dish. My husband enjoys¬†grits with eggs, and¬†I like cheese grits with my catfish.¬† Whether you like your grits plain or cheesy, you can make your own with little effort. (Don’t be tempted by the instant grits. Blech!)

Grits for breakfast or anytime.

RECIPE

Grits

Makes 2 cups

Ingredients:

  • 2 cups water
  • ¬Ĺ cup old fashioned grits
  • ¬Ĺ tsp. salt (optional)
  • 1 tsp. real butter

Directions:

  1. In a 2-quart pan, bring water to a boil.
  2. Gradually stir in grits and salt. Reduce heat to its lowest setting.
  3. Cover the pan and cook until grits reach desired consistency (approximately 20 minutes. Occasionally lift lid and stir the grits.
  4. Remove from heat, stir in butter (or cheese) and serve.

    Sir the grits occasionally to prevent lumps.

For cheese grits: Remove pan from heat and stir in one ounce sharp cheddar cheese (or your choice) until melted. Butter optional.

Melt in 1 oz. cheese for cheese grits.

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Filed under grits, grits, Healthful Eating