Savory Yellow Grits! - Allen Rainwater


 1 ¼ cups water

3 cups whole milk

1 cup yellow grits

1 teaspoon Tony Chachere’s

1 teaspoon red pepper flakes

1 teaspoon ground dry Italian seasoning

1 teaspoon Worcestershire sauce

1 teaspoon freshly cracked black pepper

1/4 cup C’est Tout Trinity mix with Garlic

1/2 stick unsalted butter cut into 4 pieces

1/4 cup heavy cream

2 tablespoons Bacon drippings

Kosher salt to taste


Let’s get cookin’!

Place a heavy bottom pot over high heat and add water and milk.

Add the Tony’s – Pepper Flakes – Italian Seasoning – Worcestershire Sauce – Black Pepper – C’est Tout

Whisk to incorporate.

Have your grits measured out and close by. The liquid will rise up quickly when it comes to a boil. When this starts, dump the dry grits in and whisk to incorporate.

Reduce heat to lowest setting and simmer.

After 5 minutes on simmer, add the bacon drippings and whisk in.

Simmer for another 10 minutes or until the consistency is to your liking.

Add the butter and heavy cream and whisk into the grits then remove from fire.

Add salt to taste if needed.  ‘Njoy!

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