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Charleston Grits, True Comfort Food for a Southerner

By Kristie Rosset

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.

Ingredients:

  • 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:

  1. Bring cream and water to boil. Add butter, salt and pepper. Slowly add grits and reduce heat.

  2. Cook 20 minutes; be careful not to scorch mixture.

  3. Serve with breakfast or dinner as a potato or rice replacement. Top with shredded cheese, if desired.

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