Can I let y'all in on a little secret? As a child I hated grits. Hated them. *I'll now pause while everyone shows shock and awe and calls me a Southern fraud* Are we all good now? Lemme explain. Grits are one of those things that if you do't cook 'em right you are in a for a big ol' mess. They will be grainy and rough. If you let 'em get cold then they are hard and nasty. As a little one I don't think a week went by were we didn't have them.I blame my Daddy. They're cheap and easy. He ate them all the time as a kid as well. They were rural and poor. He told me he found ways to make them bearable. He smothered them in jelly. He didn't have much choice. He didn't eat eggs. He said one mornin' his chore was to get the eggs outta the chicken coop. He did and as soon as the eggs hit they air they hardened. It was all over from that moment. No more eggs for him.
But anyway back to grits. So, as a child I was my Daddy's minnie me. He smothered his grits in jelly. I smothered my grits in jelly. That doesn't mean I enjoyed them. I hit a point and was all NO MORE grits. We ate 'em for what seemed like every dang meal. Not really but y'all get the point. They are a Southern staple. As I started to get older someone introduced me to cheese grits. It was a game changer y'all. A game changer. It was then that I realized my parents were tourtin' me with grits and jelly. But God love 'em they didn't know any better.
I just love this recipe cause who does't... It's also perfect for the holidays. I don't know about y'all but we get lots of family at the holidays. A meal like this feeds many for breakfast. I was given this recipe by a family friend Ms. Martha. I think it's a twist on an old Paula Dean recipe. Y'all enjoy and if you try it let me know how it goes.
10 slices of bacon chopped
2 cups of corn4 cups of chicken broth
1 1/4 cooking grits
1/2 cup heavy whipping cream
2 cups of shredded Gouda
1/2 cup chopped green onion
1/2 teaspoon salt
9. If you have any onions left feel free to add them on top and enjoy.