You may not be familiar with grits. In the U.S., they are a Southern staple. Grits originated with Native Americans, and are similar to other thick, maize-based porridges from around the world such as polenta or farina. Most commonly thought of as a breakfast food, they are eaten as a hot cereal-type dish.
I'm glad to say they also make delicious muffins. These muffins are slightly sweet; they're nice and moist, and have a flavor and texture similar to cornbread. Grits muffins are enjoyably chewy- not tough at all, but what you might call hearty. If you were talking about pasta, you'd use the term al dente.
Serve these muffins at any meal. They'd be good at a brunch with eggs and sausage, or in the evening with beans, soup, goulash- just about anything.
1 and 1/3 cups all-purpose flour
1/2 cup quick grits (uncooked)
1 and 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 and 1/2 cups sour cream (I used low fat)
6 tablespoons butter, melted and cooled slightly
1/4 cup (4 tablespoons) honey (if you prefer your grits more savory than sweet, use 2 tablespoons)
3 large eggs
1. Preheat oven to 400 degrees. Spray a 12 cup muffin pan with nonstick baking spray.
2. In a large bowl, combine flour, grits, baking powder, baking soda, and salt; whisk well to combine.
3. In a medium bowl, combine sour cream, butter, honey, and eggs; whisk well to combine.
4. Pour egg mixture into flour mixture. Stir until just moistened. You may have some small lumps in the batter, but don't over-mix or the muffins will be tough.
5. Divide batter evenly among the muffin cups, and bake until golden, about 15 minutes.
6. Let muffins cool in pan for 5 minutes. Remove from pan, and let cool on wire rack. Serve with butter and honey, if desired.
Recipe adapted from Taste of Home
Grits Muffins may have been taken to some of these fun parties!