True Grit{s}

It’s a rare lazy Saturday in our household. One to cherish before Thanksgiving. The house is clean, reminding me of the relaxation that comes along with tidiness. The coffee is brewing, eliciting smells of vanilla nut and awareness of autumn comfort. The morning rain stirs suddenly and briskly, adding depth to the muted gray skies.

Faintly, I hear the sounds of husband and his ritualistic Saturday morning video games in the other room, but I sit peacefully alone thankful for the open day ahead.

Rustling through the kitchen to find something to subside the hunger pains, I find a leftover batch of 5-minute grits from the parents’ visit a few weekends ago. As we always say, if you don’t like grits, then you just haven’t had them cooked right.

So, I decided to cook ’em right.

To make grits less, well, gritty and more delicious, you just need five ingredients: salt, garlic, butter, cheese and a southern palate.

I don’t have a recipe to share, because I don’t quite know how much of everything goes in the recipe. This is where the southern palate comes in. But if you don’t have a southern palate and want to give it a try, I’ll give you this tip: Go sparingly on the garlic and heavily on the butter. (Did I grow up watching Paula Deen???)

Something my grandmother does with her grits, that I did not do this morning, was put the cheese on top, put it in a casserole dish and bake it in the oven for about 20 minutes. #DoesntGetBetterThanThat