There are two types of people. Grit people and those other people. Whoever they are, I do not know, but I imagine they come from up north. The probably like cream of wheat and oatmeal and they have snow boots. It’s not better or worse, just different. They may say they don’t like grits because the only grits they’ve ever tried were plain and bland and came from Perkins or Denny’s. How would they know any better?
I’m a grit person. I have enjoyed grits my entire life and I just keep finding better ways to prepare them. From the low-country, super grits that prop up South Carolina shrimp to creamy grits mixed with pancetta, there’s really no better way to appreciate corn.
Grits are made from corn which is ground up into a fine meal and boiled. It is separated from corn meal and polenta by the size of the mesh wire through which it is strained. It can be made from white or yellow corn. The word derives from the Old English word “grytt,” meaning coarse meal.
Grits should be cooked in flavored broth for more flavor. Cream cheese, milk, or half and half also make lovely additions. Grated cheddar cheese should be added just before serving.
This Sandy Grits Recipe adds everything but the kitchen sink and turns a side dish into a complete breakfast meal.
- Seasoning mix:
- 1 t cayenne
- 1½ t salt
- 1½ t black pepper
- 1½ t sweet paprika
- 1 t dry mustard
- ½ t dried thyme leaves
- Other ingredients:
- ½ t dried oregano leaves
- 1½ oz beef and pork blend
- ½ cup finely chopped onions
- ½ cup finely chopped celery
- ½ cup finely chopped red bell pepper
- 2 T minced garlic
- 3 T unsalted butter
- 1 cup pork stock (or chicken)
- 1 cup half and half
- 1 cup instant grits
- Combine seasoning mix in a small bowl and set aside.
- Cook the beef and pork blend.
- Cook until thoroughly browned, stirring occasionally .
- Stir in the seasoning mix.
- Add onions, celery, bell peppers and garlic
- Stir thoroughly.
- Add butter and stir until melted.
- Reduce heat to medium and cook about eight minutes.
- Add the stock and deglaze. Cook 8 minutes over high heat, stirring once.
- Add grits and stir thoroughly. Cover pan and turn heat to very low, cook 5 minutes. Remove from heat and leave covered about 20 minutes.