Some Cheesy Grits For Y’All

How y’all doing?  My recent cruise through the southeastern United States last week has inspired me to revisit grits.  When I was in high school I somehow found out about grits and diligently ate them every morning for breakfast day after blessed day.  Not a whole lot has changed…except now I am an oatmeal or oatbran type of gal.  It’s been years, I mean YEARS since I had grits until that fateful moment at the Compass Rose breakfast buffet last week.  Welcome home, Aura.

Seems like grits is making a comeback in the pages of food magazines (or else I just overlooked them before).  I saw mention of grits in two magazines on the roadtrip.  One was grits with cheddar and shrimp.  The other was grits with a poached egg.  Cravings kicked in…last night I picked up a box of grits and went the savory route.  I found a recipe on Food & Wine for Cheese Grits…a recipe that the contributor swears has inspired three marriage proposals.  Start lining up, boys!  A dish that will make your momma proud.  My take on the grits was made with extra sharp cheddar cheese and vegetable broth.  I served it with some kale, diced red bell pepper, and a poached egg.

Cheddar Grits (adapted from Food & Wine)

  • 3-4 cups vegetable broth
  • 1 garlic clove, minced
  • 1 cup of quick grits
  • 4 ounces of extra-sharp cheddar cheese, shredded (1 and 1/2 cups)
  • 2-3 Tbsp unsalted butter
  • 2 Tbsp heavy cream (optional)
  • Kosher salt and freshly ground pepper

Directions

  1. In a medium saucepan, bring the broth to a boil.  Add the garlic and slowly stir in the grits.  Reduce the heat to moderately low and cook, stirring frequently, until the grits are tender, 5 to 10 minutes (if you use old-fashioned grits it will take about 20 minutes).  Remove the saucepan from the heat and stir in the cheese, butter and cream.  Season with salt and pepper and serve immediately.

Be Sociable, Share!

Leave a Reply

Your email address will not be published. Required fields are marked *