Fat Tommy's True Grits Recipe


Nutrition

Cal/Serving: 305
Daily Value: 15%
Servings: 2

Low-Carb
Sugar-Conscious, Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat22g35%
Saturated14g69%
Trans0g0%
Carbs15g5%
Fiber0g1%
Sugars4g0%
Protein13g25%
Cholesterol65mg22%
Sodium712mg30%
Calcium214mg21%
Magnesium6mg1%
Potassium367mg10%
Iron1mg4%
Zinc1mg7%
Phosphorus449mg64%
Vitamin A827IU17%
Vitamin C0mg0%
Thiamin (B1)0mg0%
Riboflavin (B2)0mg13%
Niacin (B3)3mg17%
Vitamin B60mg2%
Folic Acid (B9)1µg0%
Vitamin B120µg4%
Vitamin D0µg0%
Vitamin E0mg2%
Vitamin K1µg2%
Fatty acids, total monounsaturated4g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

Lemon Olive Oil Cake
This cake highlights the fruit-forward qualities of the olive oil, while balancing out the citrus...
Maple Pulled Pork
Enjoy this easy and delicious maple pulled pork with flavorful spices enhanced by the subtle...
Spicy Vegetarian Chili
This vegetarian chili is hearty and healthy. Start soaking the dried beans for this easy chili...

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:

5
Ratings6

INGREDIENTS

  • 2 cups low-sodium chicken broth
  • ½ cup grits
  • 2 tablespoons unsalted butter
  • 3 ounces Velveeta
  • Fresh ground pepper and Tabasco, to taste

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. 

 

Recipe Details

Servings: 2

Be a Part of the Conversation

Have something to say?
Add a comment (or see what others think).


4 Comments

tdm-35-icon.png

I'm one of the few Yankees who loves good grits but sorry to say I love them just plain. Nothing added. The problem is we can't get anything close to good in the north.

Dietra's picture

As much as I like my cheese grits right after I make them (yes, with velveeta...the only thing I use it for is this dish and grilled cheese sandwiches), you really need to make double or triple the amount, Pour the hot leftover grits in a square or rectagular baking dish and put in the fridge. Next day, dredge squares of it in flour and fry until golden brown. Serve with eggs and/or meats of choice. Dayummm!

tdm-35-icon.png

that's what she said.

tdm-35-icon.png

I can't wait to taste it

Add a Comment

Upload a picture of yourself no larger than 3MB, please see Terms for details
CAPTCHA
Please answer this Captcha to prove you are human
Image CAPTCHA
Enter the characters shown in the image.
CAPTCHA
Please answer this Captcha to prove you are human