Food on Fridays: Creamy Grits

For the Food on Fridays carnival, any post remotely related to food is welcome—though we love to try new dishes, your post doesn’t have to be a recipe. We’re pretty relaxed over here, and stories and photos are as welcome as menus and recipes. When your Food on Fridays contribution is ready, just grab the button to include with your post. It ties us together visually. Then fill in the boxes of this linky tool to join the fun!

Food on Fridays with Ann

On my recent trip to the south, I visited some relatives, including my cousin and his daughter (also a cousin, of course). While there, we discussed grits, a staple in their household. I’m an anomaly up here in the North, as I love grits. Some Northerners have never heard of grits. Most have never eaten them. And those who have actually tried grits don’t seem to like them.

But I do. I like them a lot. Until my visit to South Carolina, I’d been cooking them something like this method, using water, butter and salt.

Then my cousin, who works at Blackstone’s Cafe in Beaufort, informed me that the restaurant always makes them with some cream. She didn’t know how much, so when I got home I decided to experiment, following Blackstone’s lead by adding some Silk creamer (dairy-free).

The grits turned out smooth, creamy and rich.

grits 2

Delicious.

If you like grits.

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Photos by Ann Kroeker. “Pin” these images in a way that links back to this particular page, giving proper credit.

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  • Comments

    1. I’ve never tried grits, although I’ve had the opportunity. I don’t know why they scare me, although I don’t like porridge so I think that might have something to do with it. Yours look deliciously creamy though, more like a polenta than porridge….I may well reconsider :) Thank you for hosting.

      • annkroeker says:

        April, I think you are right–grits are somewhat like polenta, and if you made cheesy grits, even more so. Look for a five-star cheesy grit recipe and try it out. You might like them! I just made them this morning and instead of adding some cream, I used Silk almond milk for most of the liquid, adding a little water. That turned out great.

    2. I love them, but I never make them.

    3. My husband Robert likes his grits with butter, and eggs on a plate, but I like to pour a bit of milk over mine in a bowl. Your way the cream is already in the grits and it sounds yummy..

    4. I’ve never tried grits myself. I loved oatmeal so maybe I should try them sometime. They must be pretty versatile if they could be made with cream or cheese.

      I love the pictures of the old cemetery! Beautiful!

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