According to Paula Deen‘s website, Deen uses the quick version of grits. Southern Living notes that the only difference between quick and regular grits is the size of the grind and cooking time. Quick grits tend to be a finer ground and cook faster; however, not the way Deen makes them. Deen says you need to cook them slow and low for 40 minutes and prepare to stir those grits frequently. Southern Living explains that the constant stirring or whisking will “release the starch” and will result in grits that are really creamy. And there it is, creamy grits are the true end game when it comes to this dish.
That said, Deen also believes in seasoning her grits with salt and pepper which, as Southern Living points out, is vital for your taste buds because your grits are going to soak up more salt before they are cooked rather than after, so don’t skimp. But Deen doesn’t stop there. She is a fan of butter, cream cheese, and cream to really make for a rich, savory, and luscious flavor. Once you perfect your grits using Deen’s secret method, you can top them off with fruit for breakfast, vegetables for lunch, or shrimp for dinner. Bon appétit!