If you're married to a Southern man you've most likely made grits for him. Grits don't really have any flavor and therefore no real taste on their own. In the south, it's typical to see them drowned in butter, salt and pepper. My husband takes that a step further and plops two eggs over easy on top and cuts them into his grits making them even runnier with the egg yolk. That is not something I want to see first thing in the morning.
I purchased several brands of grits and began trying different recipes trying to find something that had just the right consistency to own it's place on a plate without spreading into everything else on the plate. I am pleased to say my search for the perfect grits is over. Stone Ground Grits are produced using a unique milling process. The old fashioned grinding method uses granite mill stones to produce course ground grits. The slow stone grinding process imparts a terrific corn flavor along with a smoother, creamier texture.
Old Fashioned Stone Ground Quick Grits
- 1 1/2 cups chicken stock
- 1 cup milk
- 1/2 cup half & half
- 3/4 cup Old Fashioned Stone Ground Quick Grits
- 1/4 teaspoon salt
- 5.2 oz package Boursin Gournay Cheese, Garlic & Fine Herbs **
- 5 pieces Applewood Smoked Bacon, thick cut
- 1 cup diced sweet red pepper
- 1 cup diced sweet vidalia onions
Cook bacon in a skillet until crisp and set aside. Drain all but 2 tablespoons bacon drippings from pan and saute peppers and onion until tender. Break up the bacon and stir it and the onion/pepper mixture into the grits and serve. Makes 8 small or 4 large servings.
I used a Le Creuset #20 sauce pan with lid to cook mine. This latest batch had sliced tops to green onion as garnish. Absolutely delicious!