Grits are a definite Southern dish. I figured that I would keep changing how I prepared my Grits until my Yankee Wife liked them.
Originally, I was going to name this “North Augusta” Grits in honor of Old MacDonald’s Fish Camp, where I first learned that Grits simmered in Milk is delicious. However, I think I will call them Yankee Grits in honor of my wife.
I always use Quaker Quick Grits. If there is another brand, I’ve never even looked at them. Then, follow the direction on the box in relation to serving sizes. Around here, I usually just fix four servings.
While you are waiting for your water to boil, place about an Inch of a stick of butter into the water. I never measure this part, but go on feel. Also, salt. Salt is tricky, but I think when it comes to Grits, you have to have a little bit more than you would think. However, the golden rule of salt applies – you can always add more, but you can never take away. So, until you get the hang of it, you can always add Salt to your serving.
By the time the water boils, the butter will be melted. Once the water is boiling, pour in the Grits. You might want to take the pot off the burner, and you will want to stir as you pour. This will help to keep the Grits from clumping up. Turn the stove down (I usually go all the way down to low) and stir some more (actually, this is usually one long motion). Once you are sure that the water/grit/butter combination is not gonna boil over (a regular happening…not to worry, it will just smell like something’s burning) put a lid on the pot.
This is a great time for a cup of coffee and something to read.
Technically, Quick Grits will usually cook in about a minute. I like to let them get just a little firm, so I will stir from time to time. Once they get to the consistency that I like, I will add the following:
A little bit of milk (maybe a quarter cup, but you can play around with this). Too much milk and it will taste like milk. But, once you find the sweet spot it makes them rich tasting.
Two slices of American Cheese. The first slice is for taste, the second is for those you love.
Finally, a little more butter. Cover the pot and let the cheese get soft. Then, stir it up and you should have a bit of yellow color going on. You should be ready to go.
Serve hot to the ones you love.