Grits and Gravy

The gravy taste like Thanksgiving Day gravy.


  1. Grits
  2. 1 cup grits
  3. 4 cups water
  4. 1/2 teaspoon salt
  5. 1/2 teaspoon ground black pepper
  6. 1/2 stick butter
  7. Gravy
  8. 1 pound chicken hearts and gizzards
  9. 1 teaspoons ground black pepper
  10. 2 tablespoons extra virgin olive oil
  11. 2 large boiled eggs
  12. 1/2 teaspoon ground sage
  13. 1/2 teaspoon dried thyme
  14. To taste salt
  15. 3 leaves bay leaves
  16. 1 large onion diced
  17. 1 quart chicken broth divided
  18. 1/2 stick butter
  19. 1/4 cup all purpose flour


  1. Heat the water for the grits. Add salt and pepper. When the water boils rapidly stir in the grits. You don’t want any lumps. When the grits are done add the butter stir in and cover.

  2. Dice the onion and fry in the 2 tablespoons of extra virgin olive oil and spices. Add 1-1/2 pints of the broth. Clean the gizzards.

  3. Chop up the meat. Heat the broth. When boiling add the gizzards and hearts. Add the eggs. Remove the bay leaves.

  4. Cook the giblets till done. When the giblets are at your desired tenderness, then add the rest of the broth incorporate well.

  5. Melt the butter. When just melted add the flour making a paste. Let it cook 3 minutes stirring often. Add the giblet broth. Stirring constantly till it becomes a gravy. Simmer very low heat. Taste and adjust spices.

  6. Serve on top of the grits. I hope you enjoy!

  7. Note the longer the giblets cook the more tender they become.

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