Growing up, one of my favorite comfort foods that I will never forget is a nice warm helping of Grandma Carmichael's grits on a cold winter morning. Most people I find, make their greats a little creamier, but I prefer the more solid consistency of Carmichael Grits. I was lucky enough to be able to learn from the best growing up, and when it came to grits, my Grandma taught me everything she knew. It has been many years since she has passed but making grits, eggs, and bacon always brings me back to those weekend morning moments, where we would enjoy this southern comfort food and she would read me the children stories she wrote about the Owl and the Coo Coo bird (I wish I had copies of the stories, they really were the best). Recently my aunt sent me copies of some of the other stories my Grandma had written, but sadly “The Owl and the Coo Coo Bird” wasn’t in there.

I digress, let’s get back on track…

Over the years, I have perfected the art of making amazing Grandma Carmichael's Grits and now you can enjoy them too!

**Disclaimer: This is the first time I have tried to record the measurements. If you attempt to make them yourself, keep in mind that throughout the process if you want a creamier consistency, just add more liquid along the way, but do so in small doses. My Grandma also used to say, you can always add more, but you can't take the milk away if you add to much. A good rule of thumb, as the grits are cooking, is to use a spoon and when you push all to one side and it doesn't move, add a little more liquid.