First, for those of you who don’t know me all that well… Grits are a very important part of my life. And Grits are a dish of coarsely ground corn kernels boiled with water or milk. They are very important, because I have been training with my very close friend and trainer, Domenick. And his rules have been, “Grilled Chicken and Veggies, and one day a week, you can splurge.” You see, I’m going on like 3 fucking vacations in the next few months, and even though my body is looking better than ever, I just wanted to push myself to the max, and I hired a talented trainer to see what my body will look like, by eating properly AND working out with him, on top of my daily hour dose of cardio.
So, today I took this splurge rule very seriously. And I ate Grits. I went to Farmicia in Old City with my parents and my best friend, and I ordered Scrambled Eggs, Sausage, Bacon, and Cheddar Grits. Took a pic of my lovely splurge and included it in this post. I felt amazing afterwards, but I knew that I was meeting Domenick, back at the gym, to work on my not-quite-there self yet. And I am happy as a clam.
Anyway, Grits can also be made horribly. There is a fine line, and Farmicia has drawn this line every Brunch, every Saturday and Sunday at their Old City staple.
I did a little research and below is how to create THE PERFECT GRITS: take notes, girl.
In a small pot, bring water, milk, and salt to a boil. Slowly stir grits into boiling mixture. Stir continuously and thoroughly until grits are well mixed. Let the pot return to a boil, cover pot with a lid, lower the temperature, and cook for approximately 30 minutes stirring occasionally. Add more water if necessary.
Grits are done when they have the consistency of smooth cream of wheat. Stir in half the butter and serve with remaining butter divided equally on top of each portion.
So, do yourself a favor and swing by Farmicia and eat up some of their Grits. Or make my recipe yourselves. Just let me know how delish they came out, and hey….if they fucking suck the first time? Keep trying.