Grits are much like the southerners who make them, which means it’s hard to pigeonhole them into any particular category. Some folks like to serve them sweetened with brown sugar, others prefer them savory with sharp cheddar. Our neighbors further south in Louisiana serve them with shrimp on top. I appreciate all of these variants.
I usually serve grits plain with mix-ins on the side so you can choose your own adventure, but my new favorite way to serve them is waffled!
For those unfamiliar, grits are small broken grains of corn that are boiled on the stove top until thickened. This recipe uses day old leftover plain grits, but 5 minute (quick-cooking) grits can be used instead. The grits are stirred into buttermilk waffle batter and sweetened just a touch with sorghum syrup or molasses.
When the batter is cooked in a waffle maker, it yields a crisp golden exterior with a soft sweet corn-flavored interior. You’ll also get the unmistakable texture of cooked grits with each bite (which, despite the name isn’t gritty at all).
Whipped cream and fresh berries are always welcome to a grits waffle party!
Some of my other favorite toppings are vanilla yogurt and pure maple syrup (of course!).
I developed this recipe for the American Butter Institute, and the recipe lives on their website Go Bold With Butter.