Isaiah grew up in North Carolina with a big, BIG family. Every summer, the eight siblings and five cousins would reunite at Grandma’s house in South Carolina to hang out, have wrestling competitions, watch movies, play games, and of course, eat.
Because there would be so many kids in the house, Grandma needed something to make for a big group of people quickly. Cooking grits was it! She would make a big pot of grits and everyone would do whatever he or she wanted to do with it.
When Isaiah went off to college and then moved to New York, he didn’t have a lot of time to cook for himself. Last year, when he started to feel homesick, he decided to cook something for himself. And cooking grits was it!
- 1c Quaker 5 minute Grits*
- 3c Water
- 1 tsp Salt
- 1 tsp Pepper
- 1 Tbs Butter
- Boil 3 cups water in medium size pot.
- Add to water 1 tsp salt, 1 tsp pepper, 1 Tbs butter.
- Add 1 cup of Quaker 5 Minute Grits when water comes to a boil.
- Cook for 5 minutes until consistency is thick and pliable
People typically will season grits after they are cooked, but Isaiah's grandma seasons the water first for a more uniformed flavor and texture.
* The traditional ratio is 1 cup grits to 3 cups water.
- 1 Medium Yellow Onion
- 1 Tbs Olive Oil
- 1 Can Wild Alaskan Salmon (14.75oz)
- Salt and Pepper to taste
- Peel and chop the onion into quarters.
- Sauté the onions with olive oil until soft in a small pan on medium heat for about 7 minutes. Isaiah likes it when the cooked onions still have a bit of crunch.
- Add the drained salmon into the pan and break it up carefully.
- Sauté the salmon and onions until they are well heated, another 5 minutes.
- Sprinkle with black pepper to taste.
Canned salmon will have small bones, but fear not! They’re soft and add an extra texture and deep flavor of marrow. They’re a favorite for Isaiah's family, and the children would often clamor, “gimme mo’ bone!”
- Place grits in bowl and top with the salmon and onion mixture.
- Add more butter or pepper to taste.
The way you enjoy grits is a matter of personal preference. They can meet all forms and flavors, and can be made soupy, thick, savory, or sweet.
Some people will add proteins like fried chicken, shrimp, or the aforementioned salmon. Lycopene lovers will be comforted that there are those that eat grits plus ketchup (bleh!). Purists will add salt and butter. Those with a sweet tooth will ask for a warm bowl with brown sugar and butter.
Point is, grits are a blank canvas for a variety of textures and flavors, so personalize this recipe according to your tastes.