Georgia Grits Waffles with Maple-Bacon Praline Syrup is the perfect way to start your day. This is an old Georgia dish with a new twist.
The story has it that the Dutch brought waffle irons to Georgia when they moved south from Manhattan. They began to blend the local leftover grits that were so common into their waffles to make breakfast the next morning. For those unfamiliar, grits are small broken grains of corn that are boiled on the stove top until thickened.
This dish isn’t very hard to make, but by bringing together the flavors of wheat, corn, bacon and pure maple syrup you really get a great, unique way to start the day. As always we recommend local grown Gayla’s Grits.
Gayla’s Grits are produced in Lakeland, GA by local farmer, Kevin Shaw. In 1997, Kevin and his wife, Gayla, began grinding naturally grown white corn for their own use. After family and friends raved over Gayla’s Grits unique flavor, they began bagging and giving their grits as Christmas gifts. With the recipe on the bag, “GAYLA’S GRITS” became a holiday tradition.
Because of the overwhelming amount of positive feedback, Kevin and Gayla decided to market their grits.
This original recipe uses day-old, leftover plain grits, but you can prepare the grits the same day. The grits are stirred into buttermilk waffle batter and sweetened just a touch with molasses or sugar.
When the batter is cooked in a waffle maker, it yields a crisp golden exterior with a soft sweet corn-flavored interior. You’ll also get the unmistakable texture of cooked grits with each bite (which, despite the name isn’t gritty at all).
This is a vintage recipe and I heartily recommend you use molasses rather than sugar. (Molasses is the secret ingredient in many cookies, cakes, ham glazes and BBQ sauces. Granulated sugars will not taste the same.)
Georgia Grits Waffles with Maple-Bacon Praline Syrup
- 1/2 cup uncooked regular Gayla Grits
- 6 tablespoons cold unsalted butter, cubed
- 3/4 cup buttermilk
- 2 large eggs, lightly beaten
- 1 1/4 cups all-purpose flour
- 1 1/5 tablespoon molasses
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 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).
Maple-Bacon Praline Syrup
- 1/2 cup butter
- 1/2 cup chopped pecans
- 1/2 cup pure maple syrup
- 2 thick bacon slices, cooked and crumbled (When it comes to the bacon, I’d go with one of the dry-cured offerings)
- Cook butter, pecans, maple syrup, and bacon in a saucepan over medium-low heat, stirring often, 5 minutes or until blended and sugar dissolves.
Whipped cream and fresh berries are always welcome to a grits waffle party! But my favorite is Georgia Grits Waffles with Maple-Bacon Praline Syrup.
Until next time…
Eat and enjoy!
During this holiday season you might also like to try our recipe for these easy appetitizers: Caprese Skewers with Balsamic Drizzle