Grits
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!
