Updated: Jan 11
Growing up, grits was the breakfast of choice when we took a road trip down to the bayous of Choctaw, Louisiana to visit my Granny. Mom wanted to fill us up in an effort to avoid the inevitable "I'm huuuuuungry!" that would pop up just as we wound through the cane fields that flank the Mississippi River. Velvety from simmering milk and rich from knobs of butter, added just at the end to thicken, along with other breakfast bits like sausage or egg, it was always a test of will to wait until your bowl cooled. It’s a hard-learned lesson I still sometimes fail at, a mouthful of molten lava adhering to my tongue, a smart reminder with the next spoonful, and the next… These grits will absolutely put your will to the test. A generous tablespoon of fresh black pepper tingles and a little cream cheese adds tang to keep everyone wondering what deal with the devil you made to have grits like this.
Happy eating, y'all :)
Serves 4-6 people
1 ½ cup 5 minute grits (though you’ll cook them longer than five minutes)
2 cups whole milk
4 cups water
1 stick butter
½ cup (1/2 brick) cream cheese
1 T or more fresh black pepper
Salt- more than you think you’ll need
Bring milk, water, and 1 teaspoon salt to a simmer, removing completely from the burner if you think the pot will boil over. Slowly add grits, whisking the whole time to break up lumps. If using, add the hemp seeds. Keep whisking for an additional minute. Allow to simmer, uncovered for 7-10 minutes, stirring and scraping the bottom of the pot frequently; you want the grits to be very, very thick before you add the butter and cream cheese. When grits are very thick, turn off the heat and stir in butter, cream cheese, and black pepper. Adjust salt as necessary. Allow to cool before you take your first bite, ok? Promise?