Grits Story
Hello Every One!t
Thanks for stopping by today to talk about one of my southern favorites. Even though I technically grew
up in a northern state, my dad was from Georgia, so grits often made an appearance at weekend
breakfast. Of course, my dad considered quick grits (don’t even get him started on instant grits) an
abomination, so grits were only a weekend treat. Who has time to continuously stir a pot of grits for 30-
45 minutes on a weekday morning or during the dog days of summer?
Here are some fun facts about grits: Three quarters of the grits purchased in the United states are sold
in the ‘grit belt’ from Texas to Viginia. Three southern states also honor grits as a state food: Georgia,
Oklahoma and South Carolina. The US celebrates ‘National Eat Grits Day’ on September 2 each year.
Grits also proved to be the defense in a murder trial (at least a fictional one) in the movie “My Cousin
Vinnie”.
Grits are the quintessential southern food. I would even go so far as to say you need to be from the
‘deep’ south to do grits justice. As an example, my husband grew up in the Lexington Kentucky area and
swore to me for years that grits were just not edible. Then, we went on vacation to Louisanna and
stayed in a bed and breakfast that served grits…yes, real southern grits stirred and buttered and
creamed for the requisite amount of time. While my recipe doesn’t use regular grits, but quick cooking
grits, the addition of the half and half makes them super creamy. The butter and cheddar cheese don’t
hurt either.
Don’t wait until ‘National Eat Grits Day’ to try this recipe, make it today!
Cheesy Grits with Bacon Apple Relish
Grits
1 cup quick cook grits
1 c ½ and ½
3 cups chicken stock
1-2 cloves garlic cloves, finely minced
½ t salt
1 t black pepper
4 oz cannabutter
1 c sharp cheddar cheese
Relish
½ lb. bacon, cut crosswise into 1/2“ pieces
1 granny smith apple, cored and diced
¼ c poblano pepper, finely diced
¼ c pepper (color of your choice), diced
5 scallions, sliced, white and green parts separated
1 garlic clove, pasted
1 ½ t creole seasoning
½ t black pepper
½ c cherry tomatoes, halved
2 T cannabutter
2 t cannasugar
For grits:
In large pot, bring half and half, stock, garlic, salt and pepper to boil. Once liquids are boiling, slowly
stream in grits while whisking. Reduce heat to bare simmer. ConƟnue to whisk and sƟr grits for 5 to 7
minutes. Remove from heat and stir in butter and cheddar cheese.
For Relish:
Cook bacon until crispy (approximately 10 minutes), in large skillet, over medium heat. Remove crispy
bacon from pan and drain on paper toweling. Por off all but 2 teaspoons of the drippings.
Add poblano pepper, bell pepper and white parts of scallion to skillet bacon was cooked in. Sauté unƟl
vegetables begin to soften, approximately 4 minutes. Add garlic and cook until fragrant, approximately 1
minute. Stir in creole seasoning, black pepper, canna buƩer and cannasugar.
Remove from heat and sƟr in cherry tomatoes and bacon.
Serve grits in bowl topped with relish and reserved scallion greens.
As always with Cannabis infused food start with small serving till you learn your tolerance. Keep out of reach with children and pets
Culinarily Yours in Cannabis,
Mary Ann
Culinary Cannabis 
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