Try some other comforting breakfast foods!
Charles' Mama's Southern Grits
It's been 1 year.
Bring the hostages home.
I admit I never tasted grits until I moved to Charleston, S.C. Like many Northerners, I thought of this Southern grain dish with the distain of Vinnie and his girlfriend, Mona Lisa, in the very funny meeting of Southern and Brooklyn culture in the film, My Cousin Vinnie. At breakfast soon after they arrive, the two stared at a chunk of lard on the grill and asked the Southern cook what a “grit” was. Of course, the movie turns on how this Southern dish is made.
Enter my friend Charles, a Charlestonian from many generations, wanting to teach a person from “off”, i.e. not from Charleston, how to make grits. Number One: Never use instant grits!! Number Two: Bring water to a full boil. Number Three: Make it creamy!! And my grits were from South Carolina!
As I am lactose intolerant, I am not a fan of creamy with dairy. However, I have made delicious grits with Almond Milk, my go-to non-dairy milk. Charlie shudders at variation from his Mama’s Grits Recipe, which he views as handed down on Mt Sinai along with the Torah, the Jewish Bible.
Unlike oatmeal and cream of wheat, grits are also eaten as a side dish for lunch and dinner, not just for breakfast. Often with cream, butter and grated cheese, this is not a light calorie dish.
Cracked corn porridge was introduced to Europeans by Native Americans. First considered a dish for the poor, now it is part of Southern cuisine, even in the finest restaurants. Grits, like polenta, are made from corn, although grits are more coarsely ground. For lunch or dinner, serve with grilled fish, such as salmon or Blackened Fish, such as Cod, Mahi Mahi, or any firm white fish, with any omelet or frittata.
Foodie Lit
Annie can blame a lot of the attitudes towards her deafness on Aristotle, who over 2,000 years ago, believed and taugheht that “Deaf people cannot be educated without hearing…those born deaf become senseless and incapable of reason.” Accepted as accurate until 16th century in Europe, this influenced attitudes and damaged expectations until true deaf education began in the late 19th century.
Author Tammy Ottenbreit brings to modern readers this knowledge, pain and injustice. The story, influenced by the life of the author’s own great-aunt, reveals a hard life, narrated to break your heart, fill you with terror and be lifted by the resilience of these characters without a voice.
Charles’ Mama’s Southern Grits
Serves 4
4 c water
1 t salt
1 cup stone-ground grits (not instant!)
½ -1 cup milk, cream or non-dairy milk
½ c butter or non-dairy butter
4 teaspoons Parmesan, grated cheddar or your favorite cheese (1 spoonful on top of each bowl, optional, although not optional according to Charles!).
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In a pot, bring water and salt to a boil. (Notice high water to grits ratio. Southerners swear this is important to make the right tasting grits which even Southern grandmothers will approve of!) Whisk in grits to keep from being lumpy and lower heat to a simmer.
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Simmer for about 20 minutes, stirring to keep the bottom from sticking. Add more water if necessary. Pull off heat when most of the water is absorbed and the grits are al soft.
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Stir in milk or cream, butter and cheese and serve immediately.
Expandthetable suggestions
Non-dairy: Use Almond Milk or other non-dairy milk in place of milk or cream. Use a dairy free margarine and non-dairy (vegan) cheese.
Mini grits: Prepare frits according tor ecipe. Pour into greased muffin tins. Sprinkle a pat of butter and 1 teaspoon of cheese on top. Bake at 350F for 3-4 minutes or until cheese and butter have mostly melted. Serve for a buffet, brunch or luncheon.
Corny grits: Sauté onions and corn kernels cut from a cob until soft. Stir into cooked grits and add cheese on top if desired. Great for a side at Thanksgiving.
Savory: Add 1-2 minced and sautéed garlic cloves. Stir in ½ cup of any of the following chopped and sautéed vegetables: mushrooms, onions, zucchini, bell peppers or roasted and chopped acorn or butternut squash. Add 2 tablespoons chopped chives as a garnish.
Grits and Blackened fish: Blackened seasoning: 1 tablespoon smoked paprika, 1 tablespoon paprika, 2 teaspoons granulated garlic, 2 teaspoons onion powder, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1 teaspoon salt, 1/2 teaspoon freshly ground pepper, 1/2 teaspoon cayenne pepper (optional depending how much heat you want). Save in a clean jar with a lid. The spice mix will last several months. To make Blackened Flounder: Sprinkle the seasoning on the flounder fillet, sauté in a cast-iron skillet on both sides for a few minutes until golden. Place on top of grits and serve. I did not add milk or cheese in this version. (This was absolutely delicious!) You may use the seasoning on grilled or baked fish, poultry, beef, vegetables for a fabulous side meal.
Mini baked grits: Make the grits according to the recipe directions. After you remove from heat, add 2 beaten eggs, ½ cup chopped and sautéed or roasted vegetables. Pour into greased muffin tins, about ¾ full. Sprinkle with cheese, parsley or basil. Bake at 350F for about 15 minutes or until set and beginning to brown. Cool and serve. To bring to room temperature, remove from muffin tins and place in a freezer bag for up to 3 months.
