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:

414 calories

Dietary restrictions:

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

Daily value:

21%

Servings:

2
  • Fat 46g 71%
  • Carbs 76g 25%
  • Saturated 28g 140%
  • Fiber 4g 15%
  • Trans 1g
  • Sugars 8g
  • Monounsaturated 8g
  • Polyunsaturated 2g
  • Protein 30g 59%
  • Cholesterol 129mg 43%
  • Sodium 1,423mg 59%
  • Calcium 427mg 43%
  • Magnesium 34mg 8%
  • Potassium 819mg 23%
  • Iron 4mg 20%
  • Zinc 3mg 18%
  • Phosphorus 972mg 139%
  • Vitamin A 194µg 22%
  • Vitamin C 0mg 0%
  • Thiamin (B1) 1mg 66%
  • Riboflavin (B2) 1mg 42%
  • Niacin (B3) 10mg 50%
  • Vitamin B6 0mg 12%
  • Folic Acid (B9) 134µg 34%
  • Vitamin B12 1µg 9%
  • Vitamin D 0µg 0%
  • Vitamin E 1mg 4%
  • Vitamin K 2µg 3%
Have a question about nutritional data? Let us know.
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