Serve with Vanilla Crème Anglaise and Maple-Bacon Praline Syrup.
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).
Adapted from The Rustic Table cookbook.