A very southern dish finds its roots in American indian foods. Creamy, white grits are traditionally eaten for breakfast with eggs, bacon/ham and biscuits. Grits can be made from ground corn or hominy. In our rural county, there are a couple restored grist mills where corn is ground for meal and for grits.
This smooth and creamy dish is a very satisfying side dish.

We have been eating them for years and we use it as a side dish for breakfast, lunch and dinner.  Sometimes we have breakfast for dinner.
Other times we pair grits with pork chops and fish.

Several years back I had an epiphany with grits. We were visiting family in Florence and ate at a restaurant called
Red Bone Alley – their specialty was shrimp and cheese grits. 

I found their grits to be extremely delicious – upon asking the owner I found they did not use water to make their grits but heavy cream. Heaven!

Cheese Grits
1 cup stone-ground or quick grits
4 cups milk
1 cup cheddar cheese
¼ cup grated parmesan cheese
4 tablespoons butter
½ teaspoon salt (to taste)
1/8 teaspon pepper
pinch of cayenne pepper
¼ tesp Tabasco sauce
to prepare grits bring the milk to a slow boil and slowly stir in the grits.  Turn the burner down low and continue to cook for approximately 30 minutes stirring to keep from scorching the grits. Add the remaining ingredients.
You can pair this side dish with any meat you like – spicy shrimp, ham, pork chops or fish.
Tonight we’re having fried Tilapia using Zataran’s Fish Fry.

Have you ever tried grits – if not – you’ll just love them!