Grits Recipe

Hi, this is Chef David Bishop from the Chef to You. Today, I’ll show you how to make
some Southern style grits.

Let’s take a look at our ingredients. We’re using some quick grits today. We’re going to
need water, milk, salt, pepper, a little bit of butter and our quick grits. What we’re going
to do is put one and three fourths cups of water in the pot, a quarter cup of milk. Milk is
not necessary. I just like the milk flavor. We’re going to put in approximately one quarter
teaspoon of salt, one quarter teaspoon of black pepper. We’re going to put in one little
block of butter, put that in some medium high heat. Then it come to a boil, we’re going to
add the grits.

We’ve got our water and milk mixture boiling. We’re going to start adding the grits. It’s
very important that water must be at a boil because grits—now, we’ll slowly pour them in
here. The ratio, water to grits is 4:1, one part grits, and four parts liquid. You want to stir
this, bring it back to a boil, we’re going to reduce the heat, put the lid on and let it sit
about five minutes and we’ll be ready to go.

Put that in a bowl and go in on the grits, let me check this. We had a beautiful texture
right now. Let’s go and put them in a bowl. Now, the grits are going to turn out just a
little more. You don’t want them really trying to come down to that pot because you’ll
turn up on it too much. The last thing we’re going to do, we’re going to take a pan of
butter and sit it right on top.

Before we leave today, let me just mention, grits isn’t just for breakfast. You can use
them with other meals, next to some crutch style steak, steak and gravy, even fried
chicken will be enjoyable with. This is Chef David Bishop cooking and teaching, until
next time, may God bless.