Good day!
How is everyone?
Right. Um. I’m off to a late start, aren’t I?
I have an excuse! Two, actually.
One: New recipe! Yay!
Two: BSOD are the devil’s work.
But yes, I have something new for you guys, and I think you’re gonna love it.
You see, as I have mentioned before, I am a Southern gal. I was born in Tennessee, spent some time in Alabama before moving to Arkansas, where I spent most of my growing-up years.
You want to know the first thing people ask me, upon meeting me and learning that I’m from the South?
“If you’re from the South, where’s your accent?”
No idea.
As far as I know, I never got one, and I have no idea how that happened.
Another thing I never got? The South’s fixation on all things corn.
Corn bread, corn pudding, creamed corn…and of course, grits.
I have another confession for ya’ll, and it’s up there with the fact that I’ve never used “ya’ll” in context.
I’ve never made grits before in my entire life.
And I maybe have had them twice?
My first memorable experience, though, was last summer, when my uncle offered to make me grits and eggs for dinner. For some reason, he was simply thrilled to be the one to introduce me to this culinary delight.
You see, to a Southerner, grits and eggs go together, hand-in-hand, like peanut butter and jelly.
Mmm, peanut butter and jelly…
No! Don’t distract me. This is important! Yes.
So, grits and eggs, the true Southern breakfast staple…and I’ve only had it once, and I’ve never actually, truly made them before.
Today, that needed to change.
The first thing to know about making grits is to make sure you have the proper kind of cornmeal. You want the coarse-ground stuff, commonly packaged in a pretentious and overpriced box that says “Polenta”.
Dude, it’s hominy grits. Don’t pay twice the price for fancy nomenclature.
If you use cornmeal for baking, you’ll get a breakfast known as “cornmeal mush,” which is, in fact, a real breakfast. However, we want grits.
The other thing to keep in mind are your ratios. You want a 1:4 ratio, of grits to water.
I used 1/4 cup grits and 1 cup of water.
Now, this is real simple. Plus, it’s also super-quick. By the time my tea was done percolating, my grits were cooked and in my bowl.
How’s that for awesome?
In your small sauce pan, combine 1/4 cup grits and 1 cup water. Bring to a simmer over low heat, and stir until thick and water is absorbed (roughly five minutes).
Don’t let it come to a boil, though. It’ll totally throw your texture off and make it slimy. Gack!
Once thickened, add in 1/4 tsp vanilla and 1 tsp blackstrap molasses. Keep stirring.
In a separate bowl, whisk together one whole egg, and 2 tbs almond milk.
Use a whole egg, by the way, and not just egg whites. Grits tend to lend toward a more savory disposition, and the yolk adds a level of richness that makes them exceptionally creamy and delicious.
Slowly stir in your egg, taking care to ensure that it doesn’t cook. Because it will try, I promise. Mine did, a bit, but I didn’t let that faze me. Southern gals don’t fret over petty details, you know.
Once thickened, remove from heat, and add up to 1/4 cup more of almond milk, or until creamy. You don’t want this to be like custard, but rather, more like a very thick and creamy porridge.
In your serving bowl, add 1/2 cup of blueberries, a teaspoon of honey, and a dash of cinnamon. When you add your grits, the blueberries, honey, and cinnamon will infuse an amazing flavor throughout your porridge.
Pour your grits into your bowl, then top with the other half of your blueberries and a generous drizzle of maple syrup. Or, use more honey, but the maple syrup is amazing. Add walnuts, or other nut of choice, and add a dollop of vegan kefir or yogurt, to taste.
Guys, this breakfast was pure bliss. To say it may bump back my quinoa porridge as a favorite is a serious statement that doesn’t just get thrown around lightly.
Recap? Sure!
Creamy Breakfast (Polenta) Grits:
1/4 cup coarse-ground cornmeal
1 cup water
1 tsp blackstrap molasses
1/4 tsp cinnamon
1 whole egg
1/4 cup + 2 tbs almond milk
1 cup blueberries, to taste
Cinnamon, honey, maple syrup to taste
Cook grits and water over medium heat, until thickened and water is absorbed (about five minutes). Whisk egg and 2 tbs almond milk into the grits. Stir until thick and creamy. Remove from heat, and add up to 1/4 cup almond milk for texture. Top with blueberries and cinnamon and honey, and enjoy!
Thanks for reading!
❤ Kaz
6 comments
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July 2, 2010 at 14:57
spabettie
I have never made grits… this sounds really really good, and I may have to now… and honestly? I didn’t know hominy grits = polenta !! really!
…I should give you the go-ahead to say 13 – year – old boy jokes all over my blog now, you totally skooled me! 🙂
not that I use either one, really… I like that weird stuff in the tube 🙂
July 2, 2010 at 16:56
thehungryscholar
I tried girts once…it was 1 am on Monday night after quarter beer night on my college campus. My friend made me some and I didn’t like them….so I threw them across the dining room of my sorority.
Maybe I should try them sober. That recipe sounds great!
July 2, 2010 at 19:17
theeverloving&admiringbff
yum, you must make this for me at once! I order you.. or beg you…. which ever one works 😀
July 3, 2010 at 12:06
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[…] far as I know, I have no trouble digesting corn, so I prepared my grits the same way as yesterday, with a whole egg and layering the blueberries on the bottom and the […]
July 7, 2010 at 13:14
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[…] was my basic grits recipe, by the way. I bought whole-grain corn meal last night, and while the taste is slightly […]