Grits On Deck: Loaded Grits

 

This morning, I felt like something savory.

I woke up with “grits” on my mind.

Now, I’ll tell you what I love about a good bowl (or plate) of yummy grits.  There are only two words to describe it....” Stoneground”.  

Okay, okay.  So maybe it’s a compound word.  I hear you, I hear you.  But from the first time that I tried stoneground grits, I decided- “Okay, that’s it.  These are the ONLY type of grits that I’m ever going to eat if I have a say in it.”

If you invite me over to your house, and you’re serving the standard, basic grits, am I going to complain?  Probably not.  But rest assured, before the meal is done, I’m probably going to pepper in a, “....Have you ever tried stoneground grits?”  Followed by a, “Oh, girl you have to try it!”  And a, “Trust me, honey!”  

Y’all know how I talk.  Convincing right?  That’s because when I find something awesome, I have to share it with YOU.

I have to tell others about it: take a picture, post a recipe.  If I tried it & loved it, you’ll know about it. 🙋🏽‍♀️

So that brings me to this morning’s breakfast.  So we just crossed over into a New Year, right?  And I’m trying to be somewhat healthy.

(Well, I guess the big pat of butter is not healthy, but you could totally skip that. And replace it with some light sour cream 😆).

I initially started off in the lots of grilled vegetables, an egg with grits, route before I completely through that out.  So let’s jump in!

Loaded {Stone-Ground} Grits

Recipe by Chemeeka Sparks for Mom Makes Delicious 

Copyright @ January 2021

Ingredients:

1 cup stoneground grits

1 cup of water

1 cup of milk (or heavy cream)

2 tsp sea salt

1 tsp fresh cracked pepper

Toppings

1/2 cup shredded sharp cheddar

1/2 cup chopped scallions

4 slices of bacon (crumbled)

1 tablespoon sour cream or butter

(Per person) to garnish

Directions:

In a medium-sized saucepan bring water, milk & salt to boil.  Add grits, and stir with whisk continually while boiling.  Allow the grits to a boil for 5-7 minutes longer while stirring.

Turn the heat to low, and continue stirring until the grits have thickened & are creamy.

Immediately serve.  Pour into bowls or on plates & add toppings.

I LOVE grits.  I’ve had them so many different ways: for breakfast, lunch & dinner.

Do these remind you of loaded baked potatoes at all in the preparation? 

I’d love to hear from you.  Just tell me that I’ve made you a believer in stone-ground grits in the comments below. 🤷🏽‍♀️ That’s all. 😆 

Till next time.

~Chemeeka