A Fall Grits Morning

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It’s a crisp, cool fall Saturday in North Carolina and that means one thing in our family: Time for grits! We can make grits year round, but there’s something about eating a warm bowl of grits in the fall that makes us feel good. This morning, I made shrimp and grits (bacon for the kids), so I am going to share that recipe below.

When it comes to picking out the right grits, we usually choose companies that mean something to us. For yellow grits, we choose Palmetto Farms, made in in South Carolina. A few years ago, I was really missing my grandmother (born and raised in South Carolina) and I found this grit company. My husband cooked the grits and my whole family fell in love. So, that’s been our pick for yellow grits for a while now.

1 Cup of Grits

For white corn grits, it’s a toss up between two: Carolina Grits Company and Water Ground Style Moss Grits out of Kittrell, NC. Carolina Grits Company is based out of Rocky Mount, NC, where my husband’s family has resided since before the 1700s (he was raised in Lumberton, NC). He often misses food that he ate on the farm, so when I stumbled upon Carolina Grits Company, I bought some right away. These grits need to be cooked for the entire 30 minutes, but they melt in your mouth when they are done.

Water Ground Style Moss Grits was something else I found by accident. My store was out of Carolina Grits and I didn’t want to order online. So, I found Moss Grits and I found the only package left. It was also very affordable. These grits are very fine and so creamy. I can cook them in 20-25 minutes and they are another family favorite. So, that’s what we’re doing today.

Stove top Water Ground Grits

Ingredients

  • 1 cup of grits
  • 3.5 cups of water or chicken broth
  • 1/4 tsp salt (or more depending on taste)
  • Sprinkle of pepper
  • 2-3 tblsp milk or cream
  • 1 pat of butter

Directions

In a pot, bring 3.5 cups of water and salt to a boil. Once the water is boiling, add the grits and stir consistently for 3 minutes to avoid clumping. Next, add the milk or cream and stir, consistently, for another 2 minutes. When the 2 minute are up, add the butter, stir once, and place the stovetop on low. Cover the pot and let it cook on low for 20 minutes. Every 5-7 minutes, stir the grits 1-2 times.

Shrimp and Grits w/ a Cajun Butter Sauce

While the grits are cooking, prepare the eggs and whatever meat you’d like. I cooked bacon and shrimp. In another post, I’ll tell you how to cook bacon in the oven-yum!

After 20 minutes, cut the stovetop off, add pepper, and let your grits sit for 5 minutes. When that’s done, prepare your bowls. We do eggs on the bottom, grits on top, meat on the top of the grits, and kids add cheese if they want it.

So, that’s how we prepare grits on a wonderful fall morning. Of course, I have my cup of coffee with it. Enjoy!

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