Food is the most primitive form of comfort. Sheila Graham.
When I think of comfort food, one of the first meals that comes to mind is grits! Grits are so filling to my stomach and it’s a staple of the South, a true Southern food. But then there is the never-ending debate, add sugar or not to add sugar. I personally prefer them with a heaping amount of butter, a fried egg on the side well done and two pieces of bacon. Um-hmm! And grits is not just a breakfast food. It can be served as a side item at dinner with chicken or short ribs and for brunch.
Today, we are making cheesy buttermilk grits. If you are in need of some comfort, which we all are these days, try this out this weekend. Grits is a dish that sometimes go underappreciated, but give these a try first before you make up your mind. Enjoy!
Did you make this recipe! Tag @mommyanew on IG.
Health and happiness. . .
- 3 cups of water
- 1 cup of buttermilk
- 1 cup of grits
- 1 tablespoon of salt
- 4 cups of sharp cheddar cheese
- 1 tablespoon of garlic powder. (optional)
- Bring the 3 cups of water to a boil.
- After the water comes to a boil, add the salt and grits and then cover on medium-low heat. Stir often to avoid clumping and sticky grits.
- After the grits have cooked for about 5 to 7 minutes, add the 1 cup of buttermilk. Cover but stir often. Simmer for another 5 to 7 minutes until thickened.
- Add the 4 cups of sharp cheddar cheese and garlic powder (optional). Mix well until melted.
- Top with bacon and scallions. (Optional)