VMBURNS: I grew up eating grits. It wasn't common in the Midwest, but both of my parents were from the South. Grits with butter and sugar was a breakfast food. Never had them for breakfast? Check out the menu at Cracker Barrel. My dad liked grits with red eye gravy for dinner. I'm not a fan of red eye gravy, but I do love shrimp and grits. It wasn't until I moved to Tennessee that I tried cheese grits. Oh, boy! I served these cheese grits with Bourbon Brown Sugar Beef Short Ribs. YUM!
CHEESE GRITS
- INGREDIENTS
- 4 Cups Chicken broth
- 1 Cup Coarse Ground corn grits
- 1/2 Teaspoon salt
- 1/2 Teaspoon pepper
- 2 Tablespoon butter
- 1 Cup cheddar cheese
- INSTRUCTIONS
- Heat the chicken broth over medium heat until simmering.
- Whisk in the corn grits.
- Reduce the heat. Cover and simmer for 20 - 25 minutes, stirring regularly to prevent sticking.
- Cook until the grits are soft. Then, add salt, pepper, butter, and cheese. Stir to combine.
THE NEXT DEADLY CHAPTER
All Sam wanted was to make a good impression on her fiancé Frank’s mother, the very proper Dr. Camilia Patterson. But when Nano Jo and the lively ladies of Shady Acres Retirement Village throw a surprise bridal shower for Sam at the Four Feathers Casino—watch out! Things spin out of control faster than a roulette wheel. Fortunately, Sam knows when to fold ’em and slips back to her room to work on her latest historical mystery set between the wars, in which a houseguest meets a grim end at an English country manor.
The morning after brings another rude surprise. Sam gets a frantic call from Camilia, who’s discovered a dead body in her room. Now winning over her soon-to-be mother-in-law means keeping the good doctor out of a potential scandal and attempting to discreetly solve a murder without ruffling any feathers. For that she’ll need the help of Nano Jo—not exactly the soul of discretion—Detective “Stinky” Pitt, and the ladies—because the casino killer keeps upping the ante. . .
Mmmm, yum Valerie, I love grits of all kinds! Yours look amazing.
ReplyDeleteThanks. I love grits, too.
DeleteOh the mention of grits with red eye gravy brought back so many childhood memories. One of my favorites was grits with butter and crumbled bacon. Love grits! It wasn't until I was a senior citizen before I tasted cheese grits. They are now my favorite and love them hot, cold or any where in between. Thank you for the recipe.
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Everything is better with bacon, so I'm going to need to try adding bacon, now. Thanks.
DeleteI've never had grits but now you've got me curious. My mom used to make ham and cabbage. I think I was in high school before I realized most people ate corned beef and cabbage. Oh, and my friend's mom made her own apple butter which I still love but I don't know that it's very popular. ckmbeg (at) gmail (dot) com
ReplyDeleteI do love corned beef and cabbage. Apple butter, yum!
DeleteHaven't had any good grits, for 3 years, Not a huge fan of them, anyway, But I love cheese!
ReplyDeleteMy sister doesn't like grits. I think its the texture. Cheese is so yummy.
DeleteI think I have had grits once in my life, and don't remember if I liked them or not, but...when I saw yiu added grates cheese, I said to myself:"I'm in!"" The texture seems similar to polenta,which I grew up eating in my Italian family. I grew up in Chile, so the food is similar to mediterranean. One of my favorite foods I now crave as I read are white asparagus. Hetre in the states they are too expensive to consider, and usually they come in a small glass jar, which would be about 1/4 of the amount I would eat when I was a child. I loved them with mayonnaise...yum! Thank you fror awarding me a signed copy of your wonderful THE NEXT DEADLY CHAPTER. I will start reading it as soon as I finish my current mystery!!! JOY! Luis at ole dot travel
ReplyDeleteGrits and Polenta are both stone ground cornmeal. So, if you like polenta, then you'll like grits. I love white asparagus, too. You're welcome for the book. I hope you enjoy it.
DeleteGrits are great stuff.
ReplyDeleteMy parents would put any leftovers in a pie plate and chill it. The cut out pieces fried up nicely to serve with eggs.
I've heard of fried grits, but never tried it. It sounds awesome.
DeleteGrits are like Cream of Wheat, only they are corn, rather than wheat. I like both. Though I grew up in Brooklyn, NY I have lived in Oklahoma, Virginia, and Florida, where grits were a common side dish. I learned to like them. I think the most common thing that I grew up eating that evokes a negative reaction is beef tongue. It was a common delicatessen staple. I remember one of my junior high classmates comment any time someone had a tongue sandwich. "As you taste it, it tastes you." I haven't had tongue in years, but grits - every couple of months.
ReplyDeleteNever had tongue, but your classmate's comment made me LOL.
DeleteEvery Sunday night when I was little we had tongue or olive loaf sandwiches and deli salads. I had no idea that tongue was actually a tongue. I kinda freaked out when I put 2 & 2 together. PS We used to have a lot of tuna mac & cheese. Is that a lost art?
DeleteI don’t think I’ve ever tried grits. I’ve been curious about them, so this may be a good entry point. I’m not sure if anything I grew up eating is not popular other than time of the day. My mom didn’t like breakfast so sometimes we had macaroni and cheese for breakfast.
ReplyDeleteI adore grits, Valerie! Cheesy, with shrimp, you name it.
ReplyDeleteGrowing up we would eat grits at my grandparents house. Sometimes for a snack, too! Yum!
ReplyDelete