Grits

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Creamy and delicious. These are a little more expensive then I would like to eat on a daily basis, but they are a welcomed treat once or twice a month. Instead of butter, I have always added a bit of the fat from the salted pork I cook to go with it, so if you do it that way, I'm assuming you may not need to add as much regular table salt to the recipe. One slab of salt pork lasts me about a month because I grind it up with a meat grinder I have, freeze it spread out on a pan and just put in a container in the freezer. Then when I need a pinch for flavor, I can just use a little and it doesn't go to waste or spoil.

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I'm a southern girl who was raised on grits. These are the best I've ever had. They melt in your mouth. Thanks Paula!

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I love grits. I'm a California girl and I love them. But here I've only had them made with water. I tried Paula's recipe and wow, who knew the milk would make such a difference. I used nonfat milk and a tablespoon of cream near the end and they were so good. This is my recipe from now on.

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I have tried grits once and was appalled by the gritty texture and lack of taste. I vowed never to make this again.
I have tried Paula's Recipe since my daughters had grits at daycare and liked it. I made it according to her instructions and...liked it. Creamy, white and fluffy and so good.

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These are incredible grits.

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super creamy. i love to top these with the melty butter.

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These are too milky tasting for me. I prefer straight grits cooked with water.

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Being from Alabama, we eat a LOT of grits! My mom and I decided to try this recipe for dinner one night with our oven-fried catfish...it was FANTASTIC! We now use this recipe weekly.

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make a puppy pull a freight train!!!

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These grits are a MUST in everyone's recipe box! I made them for my family & everyone was making those "this is great" noises as we ate them. It took me back to visits to the farm when I was a little girl.