From Fried Chicken and Champagne by Lisa Dupar
Ok, here’s the deal. This post was supposed to be for shrimp and grits. Not just the grits. It’s the first dish we made when we got down to Florida, and it was good. And a LOT of work. And a TON of calories. And perhaps not good enough. I wanted to love it, since it was our inaugural seafood dish of the trip, and I love shrimp and grits, and most importantly the grits portion was absolutely out of this world. So I typed up the whole LONG recipe. I ate the leftovers, hoping they’d be better and encourage me to hit the “Publish” button on this post. But I just couldn’t do it. Yet the grits, they were haunting me, begging to be made famous.
Then it hit me: screw it, I’ll just post the grits! Sorry about the picture, which of course highlights the shrimp, but take my word for it, they were standard shrimp coated in a bland but very fatty tasting butter sauce. A butter sauce that these grits absolutely didn’t need, which is saying something for grits. We make gloppy grain products like grits and polenta all the time to serve as a bed for something saucy and meaty. And every time I take a bite of the base alone and think it’s bland without the sauce. NOT THESE. These are stand-alone grits. I couldn’t keep my spoon out of the pot while the rest of the dish was cooking. Of course, they’re worthy of anything you want to plop on top as well, but I think any stand-alone grits deserve their own celebration. Just talking about them makes me want to whip up another batch. Lucky for me, it’s almost lunch time…
- 2 cups half and half
- 1 cup milk
- 2 Tbsp butter
- 1 tsp seasoned salt
- 1 tsp garlic, minced
- 1/4 tsp pepper
- 1/8 tsp cayenne pepper
- 1 cup old fashioned grits (we used Quaker)
- Bring half-and-half and milk to a simmer in a medium sauce pan over medium heat.
- Stir in butter, seasoned salt, garlic, pepper and cayenne.
- Slowly sprinkle grits into the simmering milk mixture, stirring constantly to prevent clumps.
- Once all grits are added, reduce heat to low and simmer, stirring frequently, until grits thicken.
- Remove from heat and serve. They’re great alone, but you can also top them with a sprinkle of green onions, herbs, cheese, bacon, or any meaty or saucy entree you have in mind.