Will’s Southern Style Grits are topped with smoked Gouda, bacon, tomatoes, scallions and dare we say the creamiest grits you’ll ever have in life!!!
I married a fun, country boy and boy does he love his grits!!! He loves them so much so that his Southern Style Grits is THE only dish that I can actually get him in the kitchen to make, and believe me, making him cook is very difficult, most of the time he just plays his videogames online and gets elo boost services. Most would call him a grits connoisseur. He knows his grits and won’t settle for anything less than THE BEST!! Hubby has made his Southern Style Grits for beauty salons, church meetings and even board meetings!! Not a week goes by without someone asking him to bring them in for any occasion.
Now I’m not a huge grits fan as I grew up on rice. Yep! Rice for dinner, lunch AND breakfast. Auntee always made rice for breakfast and it just kinda stuck with me. Even though I’m not a huge fan, I absolutely love hubby’s recipe. They are just the creamiest grits most have ever had in LIFE!!!
How to make creamy grits you make ask? Everyone always asks hubby what his secret is to getting them so creamy. Be sure to watch his video to get his response. Now you know that I couldn’t just put a simple bowl of grits on the blog. Of course, I had to take it up a notch a bit. I got the idea from Another Broken Egg down in Huntsville, AL. We visited for Christmas and everyone fell in love with their City Grits. Their addition of smoked Gouda, thick cut bacon bits, tomatoes, green onions and garlic takes them completely over the top!!
Hubby has the biggest heart for me and others! He is the most giving person that I know and would give you the shirt off of his own back. He is a great example for me to follow and makes me want to do better with my love walk. He loves me as God has commanded, “24 Therefore as the church is subject unto Christ, so let the wives be to their own husbands in every thing. 25 Husbands, love your wives, even as Christ also loved the church, and gave himself for it;26 That he might sanctify and cleanse it with the washing of water by the word,27 That he might present it to himself a glorious church, not having spot, or wrinkle, or any such thing; but that it should be holy and without blemish.28 So ought men to love their wives as their own bodies. He that loveth his wife loveth himself. 29 For no man ever yet hated his own flesh; but nourisheth and cherisheth it, even as the Lord the church.” I am so thankful for his love and the way he leads our marriage and I’ll honor him forever. Amen! Say Grace and enjoy!!
{Video} Will's Southern Style Grits {How To Make Creamy Grits}
Ingredients
- 11 c. water this is not a typo
- 2 ½ tsp. kosher salt
- 2 c. quick grits
- 3 sticks butter
- ½ tsp. garlic powder
- ½ tsp. onion powder
- Smoked Gouda shredded, garnish
- 8 slices thick cut bacon cooked and chopped, garnish
- 2 to matoes diced, garnish
- 2 scallions sliced, garnish
Instructions
- Bring water to a boil over high heat adding kosher salt.
- Pour in grits stirring constantly and bring heat down to a medium. Continue to babysit the grits stirring constantly until the water has completely absorbed. This should take about 20 minutes.
- Add butter and stir until melted. Once the creamiest texture has formed (about five more minutes), add the garlic powder and onion powder.
- Serve grits with smoked Gouda, bacon, tomatoes and scallions. Say Grace and enjoy!
Adapted from Will’s Recipe
Inspired by Another Broken Egg
I love grits! The tomatoes were a surprise. Your flavor combination is great. This might convert those who say they don’t like grits to grits lover!
I agree Amanda since I grew up on rice for breakfast!! Hubby’s are amazing!! 🙂
I love grits, but I’ve never made them at home! I’m going to have to try now!
For sure!! Look no further as these are THE BEST!!
You are speaking my language with these creamy grits! Seriously, I can’t get enough! I prefer them to mashed potatoes any day!
Hubby could eat them daily too, Lisa!!
I think I’m a southern girl at heart. I could never turn down a bowl of these!
Thanks Amy!!
I have never made grits in my life. I cannot wait to try your recipe. Thanks for sharing.
You will fall in love with them!! 🙂
Mmm creamy grits topped with gouda cheese and bacon sounds like perfect comfort food. Thanks so much for sharing.
Thanks Renee! Yep!! True comfort food!! 🙂
I’ve never had grits (I’m a transplant from England) but I’d like to try them. All I know of cooking grits comes from “My Cousin Vinny” where they say never use instant grits and cooking real grits takes xxx time (I can’t remember how long!) Are these definitely instant? I ask because it seems a long time to cook them if they are! I don’t want to make a horrid mess and then never want to eat them again just because I did it wrong!
Hi Helen!! We’ll have to see that movie!!! Get the quick grits, not instant. It’s really funny because hubby says that aren’t really that quick if you want them really creamy. 🙂 They still need a lot of love even when they are labeled quick. You use so much water that you’ll need the full 20-25 minutes to get them where they need to be for the creamiest texture. Let us know how they turn out for you!! 🙂
Having had his grits, many times, at church, I can vouch for the creamy , buttery, deliciousness of his grits; and we didn’t even have any of the mentioned toppings. They are just that good! Tell Will to bring some of the toppings, the next time he makes them; not that they were missed. LOL
Thanks Kelly! I sure will!!
Love the video, the picures and the recipe Felesha–you knocked it out of the park!!
Awe!!! Thanks Kristen!! 🙂
Can’t wait to make these!
So BOMB!!! 🙂
We tried this recipe but had to tweak it a Lil bit.. we added about a quarter cup more of grits.. The grits were DELICIOUS., thank you for sharing .,
We went to Another Broken Egg in Destin, Florida., these grits reminded me of their grits!!! My husband made these grits using your recipe. They were DELICIOUS..
Glad you enjoyed them!!! Thanks for stopping by!
I made this with stone ground grits and it is *amazing.* I added extra salt after it was done cooking, and so far the only topping I’ve used is cheese, but man. Incredible.