Serve with Vanilla Crème Anglaise and Maple-Bacon Praline Syrup.
1/2 cup uncooked regular grits
6 tablespoons cold unsalted butter, cubed
3/4 cup buttermilk
2 large eggs, lightly beaten
1 1/4 cups all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
How to Make It
Bring 2 cups water to a boil over medium-high heat in a medium saucepan. Whisk in grits; bring to a boil. Reduce heat to low; cook, stirring often, 15 minutes or until tender. Stir in butter until melted; cool to room temperature. Stir in buttermilk and eggs.
Whisk together flour and next 3 ingredients in a small bowl. Stir flour mixture into grits mixture until just combined.
Cook in a preheated, oiled waffle iron until golden (about 1/3 cup batter each).
Brought to the table by cookbook author Constance Snow (adapted from The Rustic Table cookbook).