Rise and Shine, It’s Cletus Time!

Howdy, y’all! I’m Cletus Boone, the biscuit-bakin’, gravy-makin’, breakfast-lovin’ king of Cletus Cook House, straight outta the holler in Kentucky! My heart’s as Southern as a skillet full o’ sizzlin’ bacon, and my kitchen’s churnin’ out the kinda mornin’ grub that’ll make your taste buds do a hoedown. We’re talkin’ fluffy buttermilk biscuits so good they’d make your granny jealous, sausage gravy thicker than a fog on the Cumberland Gap, and pancakes that’d bring a tear to a possum’s eye.

Recipe highlight: Creamy Grits. Everyone loves some good creamy grity.

Creamy Grits

Grits are the South’s hug in a bowl—smooth, warm, and ready to make your mornin’ right.

Ingredients:

1 cup stone-ground grits

4 cups water

½ tsp salt

2 tbsp butter

½ cup heavy cream (optional)

Handful of cheese (optional)

Instructions:

Bring water and salt to a boil.

Slowly stir in grits, reduce heat to low.

Simmer 20-25 min, stirring often to prevent sticking.

Stir in butter cheese and cream (if using) for extra richness.

Serve hot.

Cletus’ Tip: Top with shredded cheddar or a fried egg for a real treat.

Watch me cook grits here: How to Make Creamy Grits!