For years, there’s been a big debate about salt or sugar in grits. Social media hasn’t made it any better. Should grits be sweet or savory? For me, it all depends on when and what I’m eating them with on my plate. The recipe below is for sweet creamy grits you can eat for breakfast, just like my mother who’s from the south, used to make them. Similar to making homemade oatmeal – I’m using sugar!
Ingredients
- 4 cups Water
- 1 cup Quaker Oats Old Fashioned Grits
- 6 Tablespoons salted butter
- 1 teaspoon salt
- 3/4 cups sugar
Instructions
- Add 4 cups of water to a saucepan and bring to a boil.
- Whisk in 1 cup of grits until full blended into the water. Cover the saucepan and simmer on medium-low for 15-20 mins.
- Every 5 minutes check on grits and stir with whisk to ensure no lumps.
- Once grits are thicken, turn off heat and add butter and salt. Stir until smooth.
- Add 3/4 cups of sugar and stir until smooth.
Notes
To reheat leftover grits, add the grits to a pot plus 1/4 cups of milk or heavy cream. Heat until warm.
