I’m not from the South but I sure do love me some grits! If you want to be more sophisticated, call it polenta, dahlin’. Mush, polenta, grits, cornmeal porridge, call it what you will. I don’t care. Just fix yourself some and enjoy it.
Forget those little paper envelops of instant grits. Yuck. It’s easy enough to make it from “scratch”. Boil some water, whisk in the grits, stir, stir, stir, yawn, stir, stir, stir. See? Easy.
Now I must confess – I am not that fond of plain old grits, no extra added ingredients. Give me some sausage gravy, some cheese, some bacon and eggs, then I’m happy to eat the grits. But I prefer them dressed up a little with some flavor cooked in with them. The star of the show of our traditional Christmas breakfast is a grits “souffle”, flavored with garlic and cheese, fluffy with beaten yolks and egg whites folded in, and topped with a crisp cornflake crispiness. Yum.
Last night I fixed a pot of grits as a side dish for dinner. It was so simple and tasty that you just have to fix it. (It would be a great addition to a hearty breakfast, also.) The grits are flavored with Cheddar and Parmesan.
This recipe is from the September, 2008, issue of Southern Living. Thanks, guys and gals.
4 c. water
1 t. salt
1 c. uncooked quick-cooking grits
1 c. (4 oz.) Cheddar cheese
1/2 c. (2 oz.) Parmesan cheese
2 T. butter
Salt and Pepper
1. Bring the water and salt to a boil in a 3 qt. saucepan.
2. Whisk in the grits; reduce heat to medium-low, and cook 5 – 6 minutes until tender.
3. Remove from heat, and stir the cheese and the butter. Season with salt and pepper to taste.