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 Sugar Added

Daily value:

21%

Servings:

2
  • Fat 23g 35%
  • Carbs 38g 13%
  • Saturated 14g 70%
  • Fiber 2g 7%
  • Trans 0g
  • Sugars 4g
  • Monounsaturated 4g
  • Polyunsaturated 1g
  • Protein 15g 30%
  • Cholesterol 65mg 22%
  • Sodium 711mg 30%
  • Calcium 213mg 21%
  • Magnesium 17mg 4%
  • Potassium 409mg 12%
  • Iron 2mg 10%
  • Zinc 1mg 9%
  • Phosphorus 486mg 69%
  • Vitamin A 97µg 11%
  • Vitamin C 0mg 0%
  • Thiamin (B1) 0mg 33%
  • Riboflavin (B2) 0mg 21%
  • Niacin (B3) 5mg 25%
  • Vitamin B6 0mg 6%
  • Folic Acid (B9) 67µg 17%
  • Vitamin B12 0µg 4%
  • Vitamin D 0µg 0%
  • Vitamin E 0mg 2%
  • Vitamin K 1µg 2%
MORE FROM EDAMAM Have a question about nutritional data? Let us know.
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