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Grits – A Classic Southern Breakfast
- 11 mins total
- 5 mins prep
- 6 mins cook
- serves 4
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….
Nutrition Facts
Grits - A Classic Southern Breakfast
Amount Per Serving
Calories 207
Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 8g50%
Cholesterol 37mg12%
Sodium 429mg19%
Potassium 47mg1%
Carbohydrates 15g5%
Protein 7g14%
Vitamin A 430IU9%
Calcium 157mg16%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.
Grits - A Classic Southern Breakfast
- 11 mins total
- 5 mins prep
- 6 mins cook
- serves 4
Ingredients
-
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
-
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.
-
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.
-
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.
-
Great served along scramble eggs, bacon or sausage.
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