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This culinary curio, probably created in the never-ending quest to find a practical use for leftover grits, dates back at least to the 1940s. Waffles may have been born in the Netherlands, but only down in Dixie could they be so crisp and buttery, with such moist and airy centers, courtesy of the secret ingredient. This recipe is taken from The Rustic Table cookbook - Simple Fare from the World's Kitchens.
2 cups water
1/2 teaspoon salt
1/2 cup quick-cooking (not instant) grits
1 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
6 tablespoons cold unsalted butter, cut into 4 chunks
3/4 cup cold buttermilk
2 large eggs, beaten
Melted butter and warmed cane or pure maple syrup
Combine the water and the salt in a small saucepan, and bring to a boil over high heat. Stir in the grits; reduce the heat as low as possible and cook, stirring occasionally, until the grits are very soft and creamy, 10 minutes
Meanwhile, whisk the flour, sugar, baking powder, and baking soda in a large bowl. Make a well in the center.
Preheat an electric waffle iron to medium-high.
Remove the pan from the heat and add the cold butter to the hot grits, stirring until it is melted and well incorporated. Stir in the buttermilk, then the eggs. Transfer the grits mixture to the well of the dry ingredients and stir lightly, just until incorporated.
Cook the batter in the waffle iron according to the manufacturer's directions. Serve the waffles with melted butter and warm syrup.
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