Grits – A Classic Southern Breakfast

  • 11 mins total
  • 5 mins prep
  • 6 mins cook
  • serves 4 
grits
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IntroductionSkip To The Recipe

Grits, a Southern breakfast.

After  spilling my three cups of espresso this morning, I decided that I should fix breakfast instead and leave the coffee alone for a while.

Grits are an easy to make, great to eat morning plate.  Served along side with scrambled eggs and bacon. A true Southern dish. We use Albers. The cook the best, less lumps and flavorful.

One thing we like to do is add lots of butter while cooking. When melted we add the grated sharp cheddar cheese to it.  Mixing it well so it will melt well, consequently turning into a rich flavorful dish.

I will try again to make coffee….

Giangi's Kitchen Signature

 

Nutrition Facts
Grits - A Classic Southern Breakfast
Amount Per Serving
Calories 207 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 8g 40%
Cholesterol 37mg 12%
Sodium 429mg 18%
Potassium 47mg 1%
Total Carbohydrates 15g 5%
Protein 7g 14%
Vitamin A 8.6%
Calcium 15.7%
Iron 1.9%
* Percent Daily Values are based on a 2000 calorie diet.
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Grits - A Classic Southern Breakfast

  • 11 mins total
  • 5 mins prep
  • 6 mins cook
  • serves 4 

Ingredients

Original recipe yields 4 servings
US - Metric

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  • 2 cups of water
  • 1/2 cup of Albers grits
  • 1/2 teaspoon salt
  • 2 tablespoons unsalted butter
  • 3/4 cup shredded cheddar cheese

Instructions

  1. Bring to a boil the water with the salt in a medium sauce pan. Add the grits and stir so no lumps will be produced.

  2. Cover the pan, reduce the heat to low. Stir occasionally and cook for 5 to 6 minutes. If too thick add more water. The grits should not feel gritty when tasted.

  3. Cover the pan, reduce the heat to low. Stir occasionally and cook for 5 to 6 minutes. If too thick add more water. The grits should not feel gritty when tasted.

  4. Great served along scramble eggs, bacon or sausage.

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