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Grits with Syrup: Sin or Salvation?

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Grits with Syrup: Sin or Salvation?

Yankee Grits: a Sweet Touch of Southern Comfort in the Morning

Terri Pischoff Wuerthner

I know. I know. I know. You should NEVER put syrup on grits. Even a bit of sugar is frowned upon by some southerners. But becoming a lover of smooth, hot grits with butter melting over them and a pool of syrup cascading down the sides was a step-by-step process. And the idea was the brainchild of my Cajun father. 

This combination was born out of love: love of grits; love of Steen's Cane Syrup; love of butter; and love for things that just taste...well, just taste wonderful.

You'll find the story in the article Are Yankee Grits True Grits?. Please read it before you decide that you hate me.

 

 

Yield: 8

Ingredients:

  • 4 cups water
  • 4 cups whole milk
  • 2 tablespoons butter
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 2 cups quick grits*
  • 8 tablespoons butter, additional
  • 2 cups chopped pecans
  • 2 cups syrup (more to taste)

Preparation:

*If you can find stone-ground grits they are preferable (though not readily available outside the south). Adjust the timing of the recipe to the cooking time suggested on the package directions. Otherwise proceed with recipe as written.

Bring water, milk, 2 tablespoons butter, sugar and salt to a boil in a large saucepan. Slowly stir grits into boiling liquid (stirring them in slowly helps to prevent lumping).

Cover the pan and reduce heat to low. Cook, stirring often, for 6 to 8 minutes until thick and creamy.

Dish up into 8 bowls, placing a tablespoon butter in the center of each portion of grits. Sprinkle pecans around the butter, and drizzle 1/4 cup syrup over each portion.

Also see:

Grits With Sausage and Eggs

Are Yankee Grits True Grits?


Fried Grits: Both Savory and Sweet

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