Grits with Butter

🍽️ Grits with Butter & Sugar and Crispy Spam

A Southern Comfort Classic

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🌞 Introduction

Grits with butter and sugar served alongside crispy fried Spam is the definition of simple comfort done right. This is the kind of breakfast that doesn’t try to impress—it just wraps you in warmth. Creamy, silky grits kissed with butter and sweetness meet salty, golden-brown Spam with crisp edges and a tender center. Every bite balances sweet and savory, soft and crunchy, humble and satisfying.

It’s a plate that feels like childhood mornings, late-night cravings, and meals made without a clock. One spoonful really does feel like home.

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🛒 Ingredients

For the Sweet Butter Grits

• 2 cups water
• 2 cups milk
• 1 cup quick grits
• 1 teaspoon salt
• 3 tablespoons butter
• 2–3 tablespoons sugar (adjust to taste)

For the Crispy Spam

• 1 can Spam
• 1 tablespoon butter or oil (for frying)

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🍳 Equipment / Cooking Methods

• Medium saucepan
• Whisk or wooden spoon
• Nonstick or cast-iron skillet
• Sharp knife
• Cutting board

Cooking Methods Used:

• Simmering
• Whisking
• Pan-frying

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👩‍🍳 Instructions

1️⃣ Make the Grits

1. In a medium saucepan, bring the water and milk to a gentle boil.
2. Slowly whisk in the grits and salt, stirring constantly to prevent lumps.
3. Reduce heat to low and simmer, stirring often, until thick and creamy (about 5–7 minutes for quick grits).
4. Stir in the butter until fully melted and glossy.
5. Add sugar, starting with 2 tablespoons. Taste and adjust sweetness to your liking.

👉 The grits should be smooth, rich, and spoonable—not stiff.

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2️⃣ Cook the Spam

1. Slice the Spam into ¼-inch thick pieces.
2. Heat butter or oil in a skillet over medium-high heat.
3. Add Spam slices in a single layer.
4. Fry for 2–3 minutes per side, until deeply golden and crispy on the outside.
5. Remove and drain briefly on a paper towel if desired.

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3️⃣ Serve

• Spoon warm, sweet, buttery grits into a bowl.
• Serve crispy Spam on the side or cube it and mix it right into the grits for a sweet-and-salty bite in every spoonful.

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🔄 Variations & Extra Methods

• Extra Creamy: Add a splash of milk at the end if grits thicken too much.
• Deeply Crispy Spam: Cook on slightly lower heat for longer to render more fat.
• Southern Twist: Sprinkle with a pinch of cinnamon or nutmeg.
• Savory-Sweet Combo: Add a cracked black pepper finish over the grits.

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📜 History & Formation

Grits

Grits trace back to Native American cuisine, made from ground corn and adopted into Southern cooking. Over time, they became a staple—cheap, filling, and endlessly adaptable. Sweet grits, especially with butter and sugar, were common in home kitchens where comfort mattered more than rules.

Spam

Introduced in 1937, Spam became popular for its long shelf life and affordability. In Southern and working-class kitchens, it became a breakfast hero—fried crisp and served with eggs, biscuits, or grits.

Together, they form a dish built on resourcefulness, nostalgia, and flavor.

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❤️ Why People Love This Dish

• Sweet and salty in perfect balance
• Fast, affordable, and filling
• Comfort food with zero fuss
• Nostalgic and deeply satisfying

This is the kind of meal people defend passionately because it reminds them of home, family, and simpler mornings.

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🌟 Conclusion

Grits with butter and sugar and crispy Spam isn’t fancy—and that’s exactly the point. It’s warm, cozy, and unapologetically comforting. Whether you eat it for breakfast, brunch, or a late-night craving, it delivers pure satisfaction in every bite.

Sometimes the best meals aren’t about trends—they’re about how they make you feel.

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🥰 For the Lovers of This Dish

If you love:

• Sweet Southern breakfasts
• Comfort food with history
• Quick meals that taste like memories

…this plate is made for you.
Simple. Cozy. Timeless. 💛