One summer when I was a young child and my parents worked from dawn to dusk, all we ever ate for breakfast was grits. Not only did my older siblings and I not know what to make but we also didn’t know how to prepare anything else. Grits seemed so simple. Now, my parents never bought the instant grits that comes in the boxes. They only bought the white quick grits that came in the bag. Quaker brand I believe it was. It only took a few minutes to make and we couldn’t get enough of it, little did we know how detrimental it was to our health.
Being from South Carolina, grits are something of a childhood tradition. So when I decided to eat more real foods and healthier foods, I cut out a lot of the corn in my diet. For example, I no longer buy canned corn, nor do I buy frozen corn. Corn is in so many things that today’s society eats so much of. There are literally millions of corn bi-products used as preservatives and ingredients in the foods that we might think are trustable and safe. Here’s some stunning stats from the Huffington Post: 88% of the corn grown in the U.S. is genetically modified. Shocking, I know!
Whether you just picked up some bulk organic stone-ground yellow grits from your local health food store or you’re excited to make some delicious Southern grits, these grits will knock your socks off. I don’t remember exactly how much I pay for it in bulk, but it’s a very inexpensive breakfast and, when it comes down to it, these grits will warm your soul and your belly. You’ll love this grits recipe because it is super simple and always creamy and tasty!
Here’s the recipe:
- 4 cups water
- 1 cup organic stone-ground yellow corn grits
- ½ teaspoon salt (optional)
- a dash of pepper (optional)
- In a medium saucepan, bring the water to a boil. Whisk the grits into boiling salted water or stock, turn it down to a simmer.
- Cook about 20 minutes, stirring from time to time with a whisk or wooden spoon. Once grits are creamy and all water is absorbed, serve and enjoy.