Fat Tommy's True Grits Recipe

Grits
Istock/NRedmond

Finding it can be a challenge depending on where you live. You’ll find lots of good choices in the south but diddley in some other regions. Get the best you can in a good local store or anticipate and order stone-ground grits through Amazon.com or direct from one of the sources mentioned in my article. Stone-ground grits will be best, but I recently tested Quaker “Quick Grits,” (not instant) and it was acceptable after I “fixed ‘em up.” There are so many choices. Select yours and follow the directions on the package. 

But, here’s what I would do differently. Cook them in low-sodium chicken broth and add no extra salt.  The salt in the packaged low-sodium broth will flavor them nicely. Cook the grits slowly. I find almost all directions result in the liquid cooking off before the grits is ready. If it seems as though your grits has cooked too fast, just add more liquid and keep stirring. Al dente is not good with grits unless you like sand in your food. You want it soft and about the same consistency as slightly loose mashed potatoes. When it is about ready, be creative. Add butter and cheese to your taste.

For a large serving or two I use two to three tablespoons of butter and about three ounces of Velveeta. (Yeah, I know, but I believe if you don’t add enough fat to carbohydrates you gain weight on only one side of your body.)  I use a lot of fresh ground black pepper and a few dashes of Tabasco. I know the proportions are right when a smile forces itself onto my face. You can use Velveeta or the cheese of your choice. My pre-vegan wife preferred Cabot’s Monterey Jack with Habanero peppers because she’s a hot babe. Here’s a basic recipe:

Directions

Bring broth to a boil and slowly add grits stirring thoroughly as you go. Turn heat down to a simmer and cook grits for 5 minutes stirring regularly. Taste for texture and consistency and continue for a minute or two longer if required. When grits have reached the proper consistency, add butter and Velveeta, stirring briskly until all is melted. Add seasoning to taste. 

Click here to see Fat Tommy's Cheese Grits Breakfast recipe.

Click here to see Fat Tommy's Calvados Cream Pork Chop with Grits recipe. 

 

Nutrition

Calories per serving:

269 calories

Dietary restrictions:

Low Carb Sugar Conscious, Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:

13%

Servings:

2
  • Fat 45g 69%
  • Carbs 14g 5%
  • Saturated 28g 138%
  • Fiber 0g 0%
  • Trans 1g
  • Sugars 8g
  • Protein 24g 47%
  • Cholesterol 129mg 43%
  • Sodium 1,422mg 59%
  • Calcium 424mg 42%
  • Magnesium 6mg 1%
  • Potassium 709mg 20%
  • Iron 1mg 7%
  • Zinc 2mg 14%
  • Phosphorus 885mg 126%
  • Vitamin A 1,653IU 33%
  • Vitamin C 0mg 0%
  • Thiamin (B1) 0mg 0%
  • Riboflavin (B2) 0mg 27%
  • Niacin (B3) 7mg 33%
  • Vitamin B6 0mg 2%
  • Folic Acid (B9) 1µg 0%
  • Vitamin B12 1µg 9%
  • Vitamin D 0µg 0%
  • Vitamin E 1mg 3%
  • Vitamin K 2µg 3%
  • Fatty acids, total monounsaturated 7g
  • Fatty acids, total polyunsaturated 1g
See detailed nutritional info Have a question about nutritional data? Let us know.

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...