This post is for John of Intercrew Systems.  We met John and the Intercrew crew at our first trade show in 2006(?).   They were our booth neighbors in Minneapolis and we have made a point of checking in with each other each year.  This year John gave us the address for a fabulous Korean restaurant, Shik Do Rak near the show.  Due to time constraints I didn't get to go with J but the hubby and I checked it out later that weekend.

John mentioned that he really likes grits...then he mentioned instant.  Ohhhh No....these words do NOT belong in the same sentence unless there is a NO or NEVER involved.  John also has a new baby girl...so I had to make sure this little one is not corrupted by these fake grits. 


                            

I mean look at that face!  We cannot risk her ruination!

I like real grits...the kind stone ground at a mill, preferably from popcorn but regular works too.  I get them from the Trade Mill in Tennessee.  The former family mill no longer grinds grits so I feel no guilt.

Regular grits will work too just NOT the instant.  These will be smoother and creamier than stone ground grits but they lack that nutty flavor and texture...and they are missing the nutrients of the whole grain.

This is enough to for a hearty portion for four.  I usually transfer to the crock pot after the 'main cooking' is done and let then simmer all day in the cooler weather.  We eat as we want some.

And without further ado...the proper way to make grits...

GRITS...the right way

Prep Time:   10 minutes      Until ready to Serve:  40 minutes Serves:  4 HUNGRY people

If you plan to use a Crockpot at the end I suggest plugging it in now on high to melt the butter and preheat the crock.

Ingredients:

1 cup grits (NEVER Instant)
1 teaspoon salt
4 cups water
½ cup butter (1 stick)
¼ cup half n half
Salt and pepper to your taste
Various fixin’s as desired:  Cheese, bacon, country ham, peppers, shrimp, etc

Directions:

Bring the water and salt to a full boil.  Gradually add the grits, stirring constantly.  Stir for about 5 minutes for the Quick Cook Grits (NOT INSTANT) or 7 minutes for the stone ground (or for other country cooks… until it seems there is no extra standing water).
Add the half n half and butter (unless the butter is in the crockpot).  Stir well.
At this point turn the heat to a simmer or transfer to a preheated Crockpot.  Turn the Crockpot down to low.  Let simmer for at least 30 minutes before serving. 

Crock Pot Notes:

The neat thing about doing it in the crock pot is if you eat some for breakfast and leave the rest until  lunch it makes a tadik crust.  We say this is Persian meets Southern Cuisine…perfect for us.
This will work well in the 3 Qt (Medium size) Crockpot and you can increase the recipe by 50% (1/1/2 cups grits) and this size will still work.   If you want to use the smaller Crockpot that is built for two, cut the recipe in half.