GRITS

While growing in the deep south, I have eaten my fair share of grits. Many restaurants serve overcooked, sticky grits without a lot of taste. Most don't even serve HOT GRITS.

For years my Daddy woke up early every Thursday morning to cook breakfast for the men at our local church. He perfected all of his breakfast dishes, but my favorite is still his grits. My sister and I always look forward to a breakfast cooked by our Daddy. He is always assigned "grits duty" for Christmas Brunch at my house.

He has really perfected his grits recipe and I just wanted to share it on this blog. Daddy has never measured anything, but I have practiced enough to make good estimates.

Recipe for 4 servings

2 1/2 cups chicken broth
2 1/2 cups water
1 cup grits
1/8 tsp. salt
1/8 tsp. garlic powder
1/2 cup cheddar cheese, shredded
1/4 cup milk (makes grits very creamy)
Optional: pepper to taste

Bring chicken broth and water to a boil in a saucepan. Stir in the grits, salt and garlic powder. Cover and simmer over low heat for 5 to 6 minutes, continue to stir. Add cheese, stir. Just before serving stir in milk. SERVE HOT! Garnishing options- crumbled bacon or shredded cheese.