A dear friend recently visited family in Charleston, S.C., and enjoyed the best grits of her life at a Charleston restaurant. The grits were served as a side to a glorious dinner, not breakfast. The restaurant (the name of which is lost), generously shared their grits recipe with Shari, and I gobbled up these grits at a dinner in her home. Ahh, friends sharing recipes. That’s the nature of our blog, BedandBreakfastfoodie.com.
Guests traveling from California, visiting a number of southern states, called their trip the “Grits Tour”. Celebrating the best of the south, here’s a terrific grits recipe.
I’m not a natural southern cook, but I can learn from these great recipes.
Charleston Grits, True Comfort Food for a Southerner
By Kristie RossetIngredients:
- 2 1/2 cups heavy cream
- 2 1/2 cups water
- 1/4 pound butter
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1 cup grits
Instructions:
Bring cream and water to boil. Add butter, salt and pepper. Slowly add grits and reduce heat.
Cook 20 minutes; be careful not to scorch mixture.
Serve with breakfast or dinner as a potato or rice replacement. Top with shredded cheese, if desired.