It’s amazing that I’ve been part of this food blog since its inception and haven’t yet featured grits. Where has my brain been?I eat grits nearly every day. You’d think I’d remember to include a recipe.
Grits is basically coarsely ground corn. You could compare it to a porridge like polenta or farina. It’s been around for hundreds of years and was introduced to settlers by Native Americans.
As I child I ate salmon in my grits. If that seems very foreign-sounding, you might be able to relate better to the shrimp and grits we eat fairly regularly here. They were and are a popular staple in the South , due to the fact they’re inexpensive, filling, and have some nutritional value (iron, riboflavin, thiamine, etc.) They’re not particularly fattening (if you don’t load them down with butter or cheese…like I’m about to do!) but the sodium content would be the one thing to keep an eye on….depending again on how you’re preparing it.
Garlic Cheese Grits
4 cups water
1 1/4 teaspoon salt
1 cup uncooked quick-cooking grits
1 1/2 cups (6 oz) shredded extra-sharp cheddar cheese (divided)
1 T butter
3/4 cup milk
2 t garlic powder
1 t Tabasco sauce
2 large eggs
1.Preheat oven to 350.
2. Boil water and salt. Gradually add grits, while stirring (they will spit at you when they get hot, so look out!) Cover and simmer the grits until they thicken—about 8 minutes. Take pot off the heat. Add one cup of the cheese and the butter, stirring to melt the cheese.
3. Combine milk, garlic powder, Tabasco sauce, and eggs and whisk. Stir milk mixture into the grits mixture. Cover a 8 inch baking dish with spray, then pour grits in. Bake uncovered for 45 minutes. Then put the rest of the cheese on top and cook fifteen minutes more. Let grits stand 10 minutes before serving.
And it’s even better the next day! :)
Pretty is as Pretty Dies
Memphis BBQ series (May 2010)