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grits...grits...GRITS????

So, mine and my best friends birthdays are next week. She is the non-cooker of this friendship and has requested something "southern" for dinner. I have been seeing alot of cheesey grits lately and think I would like to take a stab at them.

I have no idea where to go from there, other than I am interested in something extremely decadant, creamy, cheesey, maybe a little spicey and I guess "southern". Neither one of us eat seafood so what do I make with it?

Can I get a grits 101?

Thanks hounds!

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  1. Don't get instant grits if you can help it. (3 grocery stores in my 1 horse town. None sell real non-instant grits, which is very unfortunate for this country boy.)
    Cook as directed, only use chicken stock in place of water. Then, get creative(whatever you like) and make a quick casserole- add some sauteed onions, bell pepper, garlic- maybe some sausage(tasso or andoulle), cheese, some Louisianna hot sauce. Baked till the cheese is melted.

    1. cups chicken broth
      1 teaspoon salt
      1/4 teaspoon pepper
      1/4 teaspoon garlic powder
      2 cups regular grits
      16 ounces Cheddar, cubed
      1/2 cup milk
      4 large eggs, beaten
      1/2 cup (1 stick) unsalted butter
      8 ounces grated sharp white Cheddar

      Preheat the oven to 350 degrees F. Grease a 4-quart casserole dish.

      Bring the broth, salt, pepper, and garlic powder to a boil in a 2-quart saucepan. Stir in the grits and whisk until completely combined. Reduce the heat to low and simmer until the grits are thick, about 8 to 10 minutes. Add the cubed Cheddar and milk and stir. Gradually stir in the eggs and butter, stirring until all are combined. Pour the mixture into the prepared casserole dish. Sprinkle with the white Cheddar and bake for 35 to 40 minutes or until set.

      This is one of my most favorite dishes!

      9 Replies
      1. re: SouthernGrl

        The best recipe I have is from SINKING SPELLS, HOT FLASHES, FITS AND CRAVINS (WHITE TRASH COOKING)

        grits, lots of garlic, eggs, cheddar cheese, VELVEETA THE KING OF CHEESE, milk, they say oleo but I use butter.

        Found my mother's recipe: Grits Casserole

        Serves 8 cook in a double boiler

        4 cups water, let boil, then add 1 cup grits and 1 teaspoon salt
        cook until thick, stir constantly

        add 1 roll of garlic cheese or two cloves garlic crushed and 8 -12 oz Velveeta
        1 stick of butter
        2 eggs beaten and enough milk to make one cup
        stir until cheese is melted

        Pour into buttered casserole. Bake @ 350 degrees for 30 minutes

        Alot of the above is to taste. I use more milk, less water. I some times add in chedder.

        1. re: Janet

          I'm sorry, but Velveeta in cheese grits is a travesty. Logan Turnpike Mill (www.loganturnpikemill.com) in Blairsville, Georgia, has wonderful grits -- I like the old-fashioned speckled yellow grits (they have o-f white grits, too). Cook according to directions, then add as much sharp cheddar as you like -- it takes a lot more than you'd think. Add a bit of cream cheese if you want creamier grits. And sauté some bacon. Add the bacon grease to the grits and crumble the bacon on top when you serve. Put any leftovers in a loaf pan. Then you can cut it in pieces and fry them up for breakfast the next morning. Yum!

          They go great with pork chops/tenderloin and collard greens -- try this recipe (my mother's).

          Lolo's Bodacious Collard Greens

          2 slices (or more) bacon, diced
          1/2 medium onion, chopped
          1 10 oz. can Campbell's chicken broth (not diluted
          )1 16 oz. pkg. frozen chopped collard greens (fresh are great, but a pain to clean)
          garlic salt to taste
          4 dashes Tabasco
          2 dashes Liquid Smoke
          1 Tbsp. apple cider vinegar
          1/2 tsp. sugar (optional)

          Fry bacon till crisp in 2 qt. saucepan. Do not drain. Add onion and sauté over low heat for 2-3 minutes. Add collard greens and cook (covered) for 20 minutes. When done, add seasonings and serve hot. They're good cold the next day, if they last that long!

          1. re: dinner belle

            yep, making these on Sunday FOR SURE! Do you know how many sides this comes out to be?

            1. re: chelleyd01

              Lolo says it makes 4 - 6 servings, but I think 6 is pushing it -- everyone always wants more.

          2. re: Janet

            My Mother made that recipe as well, and it is quite delicious...

            1. re: Janet

              I have lots of recipe books (fundraisers, typically) that call for a roll of garlic cheese. I don't recall ever seeing any. Who makes it, and where do you find it? Also, "frozen cream of shrimp soup" -- same situation. Any help, chowhounds?

              1. re: alkapal

                Garlic cheese roll is made by Kraft, and can be found, most of the time, in the grocery store, in the same place where the cheese/butter is sold...Frozen cream of shrimp soup is by Campbells, and is in the frozen section....

                1. re: jinet12

                  Closest place I can get garlic cheese roll is Louisville, I do't think it is marketed north of the Mason Dixon line, but we now can get White Lily Flour in our local stores. I have not seen any frozen Campbells soups in years. I thought maybe they had been discontinued

              2. re: Janet

                I remember that cookbook. My mom had a copy. I don't remember it having too many good recipies but it was entertaining. I've never seen another copy. Where did you pick it up?

            2. While out to dinner last weekend, I had a shrimp & grits entree that also included sausage! You could make this and leave off the shrimp if you don't like seafood. The chef trained at Johnson & Wales in Charleston, SC and is heavily influenced by Low Country cooking. You can probably find a recipe on Epicurious but here is my take - as Spencer mentioned, find some "real" slow cooking grits. I treat grits kind of like polenta, I like to cook them in milk, probably a heresy for some. Add some scallions, cheddar cheese, s&p. Meanwhile, in frying pan, saute some andouille sausage and mixed green and red bell peppers with some hot sauce to taste, s&p. Plate grits on platter, cover with sausage. I hope it's as good as my entree was, it was truly TO DIE FOR!

              1 Reply
              1. re: Diane in Bexley

                I was watching Tyler Florence's "Ultimate" show yesterday, and he prepared Shrimp and Grits, which contained Andouille Sausage...It looked like a great recipe...If you are interested, go to www.foodtv.com and click on his show...He is originally from Charleston, the Shrimp and Grits capital of the world!

              2. If you cn postpone things for a bit go to www.ansonmills.com and order your grits. These are some of the finest grits you will ever put in your mouth. I cook them up with 1/2 water and 1/2 half and half lots of good butter and salt and pepper. These grits are so fine they don't need ant gussieng up. Be warned they are not cheap. They are from heirloom corn and ground to order. Instant grits will never cross my threshold but I will eat quick grits but the Anson Mills are my special occasion/company grits.

                4 Replies
                1. re: Candy

                  Candy.. which of the grits from Anson Mills do you recommend getting? (You've totally sold me on them!)

                  1. re: AndreaLynn

                    I buy the Antebellum coarse white grits. For fun you could add some rice grits to your order. It is broken bits of their Carolina Gold Rice. Their rice pudding is to die for. Never had anything quite like it.

                  2. re: Candy

                    Totally agree. After living in Charleston Anson is the only way to go. Done the Stone Mountain GA grits and all the others that are out there (my husband is from the South and loves the stuff Anyone who tastes these asks for the recipe and I just send them to the site.

                    1. re: beccaboo

                      Did you say STONE MOUNTAIN? the Inn was our favourite polace for many years when we lived in Toronto Canada. We are retired now, living on beautiful Vancouver Island BC. Loved the South...

                  3. I like to play with my grits. Just look through the fridge/pantry and throw in whatever looks tasty. One of my favorites is with a ton of parmesan...what's better than cheesy grits?

                    1. I live in Charlotte NC and we all swear by Anson Mills grits. They're the best and are stone-ground. I am a huge fan of this Bon Appetit recipe I found on epicurious. They have all the components you're looking for: heavy cream, spicy, cheesy, etc. They are called Jalapeno-Monterey Jack Grits. Although I serve them w/ grilled shrimp, the recipe suggests roasted or grilled chicken, steak or pork. Try these, you won't be disappointed!

                      http://www.epicurious.com/recipes/rec...

                      1. I made the Jalapeno Cheese Grits Bobby Flay's wife made for him on his birthday. They are really good. I used chicken stock instead of water when making the grits.

                        http://www.foodnetwork.com/food/recip...

                        1. Even if you don't have time to get special mail order grits, you can still make some tasty ones from the ones you get at the grocery.

                          My box of Albers quick grits has a decent cheese grits casserole recipe on the box. Basically you make a batch of grits (or polenta if you prefer), then add grated cheese (a good sharp cheddar), milk (evaporated), butter, beaten eggs, and hot sauce to taste. bake till golden brown and puffy.

                          paulj

                          7 Replies
                          1. re: paulj

                            At the risk of being a stickler, I would eschew Albers for the special occasion, first time grits experience. There is really no comparison in flavour to real slow cooking stone ground grits. I use the Albers in a pinch, but not for a birthday.

                            1. re: WCchopper

                              But if you cook expensive, mail order grits, do you load them up with butter and sharp cheddar? How much corn flavor comes through? Or is it just the texture that matters?

                              paulj

                              1. re: paulj

                                The flavor of the Anson Mills is full enough that butter and cheese won't detract. I like to cook mine with part water and part half and half.

                                1. re: paulj

                                  For the record, i do NOT load mine up with butter and cheese. Although those types of dishes are certainly tasty, I do not think grits need to be tarted up that way. Unless you're feeding them to somebody that doesn't like grits.

                                  1. re: danna

                                    I do like butter with my grits but have never been a fan of cheese grits. Now, grits and grilades, or grits with red eye gravy, that's a different matter entirely.

                                    Good stone ground grits DO have a wonder flavor all their own and can stand up to a little saucing.

                                    1. re: bkhuna

                                      Ummmm. Red Eye. Unfortunately, I don't like country ham, so I never make it, but as a result, it is a HUGE treat when I get some red eye gravy w/ grits at someone's house.

                                  2. re: paulj

                                    Instant grits are similar to instant mashed potatoes, in my humble opinion. They have a similar lack of texture and flavor. I use whole potatoes as a background for other flavors, but I still want the potatoes to be good. Same with grits.

                              2. me foolish english lass, pleeeessse tell me ,what are gritts????? do you think i can get them in the uk???

                                6 Replies
                                1. re: bakingcupcakegirl

                                  Grits are ground corn. They are a staple in the American South and cooked up much as the Italians cook polenta. I have no idea if you can get them in the UK. They're not found everywhere in the U.S.

                                  1. re: bakingcupcakegirl

                                    Grits are ground hominy (corn soaked in lye so it swells up). Grits are pretty much the polenta of the South.

                                    While polenta and grits are not the same thing, they are close enough for you to be able to substitute polenta for grits in a grits recipe. There is a slight difference in flavor and grits are a bit coarser (in my experience), but, honestly, if you are adding cheese and hot sauce and all, you won't really notice it.

                                    As a lifelong Southerner, I always have grits in the pantry and generally substitute grits for polenta in polenta recipes and have never had a problem so I don't see why you couldn't go visa versa.

                                    My favorite way to eat grits is plain with a bit of butter, a huge dash of Tabasco, and some bacon!

                                    1. re: dalaimama

                                      An earlier thread about grits and polenta revealed that not all grits are hominy grits. Another potential difference is in the type of corn that is preferred in the American South and Italy. But Alton Brown has a whole show based on the idea that an Italian boy can enjoy grits, and a Southern girl can enjoy polenta.

                                      paulj

                                      1. re: paulj

                                        Anson Mills and all those other fancy artisanal stone-ground grits are CORN grits, not hominy! As far as I'm concerned they are two entirely different foods, both quite good, but for different purposes. I use only hominy grits to make garlic cheese grits, but I'd use corn grits for shrimp and grits. And for hominy grits, Albers quick grits (NOT instant!!) are perfectly all right - in fact, that's the only kind I can find in Los Angeles-area supermarkets.

                                        Concerning grits vs. polenta: polenta comes in many different grades, including whole-grain and very coarse - as large a grain as artisanal corn grits. So there really isn't much difference, except for the variety of corn used, and I personally prefer yellow. I think it tastes "cornier".

                                      2. re: dalaimama

                                        I always use grits in place of polenta. Much better texture than cornmeal. I have made polenta that came out like mush, but grits?? DeeeeLISH!

                                        BTW, I'm from NYC.

                                      3. re: bakingcupcakegirl

                                        There was a good thread on them awhile back that of course I can't find now--titled 'Help me understand Grits'.

                                        For authentic and yummy Southern US Chow, search on 'shrimp and grits'.

                                      4. Amen to most of the comments....use coarse ground grits only.....plenty of sharp cheese....don't skimp on the butter, and finally, a nice dash of Lea and Perrins Worcestershire sauce and a few drops of Tabasco should do nicely. Enjoy!

                                        1. Hi, I cook grits every week. I don't follow a recipe, I go by feel. I like them somewhat thick, but still soft, kind of like whipped potatoes. For me the basic ingredients are good grits, butter, salt, (and pepper). If available, sausage (spicy or chorizo), bacon, shrimp (cook in the grits). For cheese, I like something creamy and smoked. I don't do velveeta. I am not above Quick Grits (5-10 min) but can't stand instant. Save leftovers and fry them up in little patties (in leftover bacon fat).

                                          10 Replies
                                          1. re: sandwichmixto

                                            This thread has me thinking of dinner! My mom puts the leftover grits in a buttered/greased drinking glass to form a cylinder shape, refrigerates overnight, and then slices rounds off the cylinder to fry. Those are even better than the first go round!

                                            Glad to learn of Anson Mills grits, have seen them recommended other places. I like coarser grits even when they are cooked up, so the Antebellum grits fit the bill, Candy?

                                            1. re: alkapal

                                              They are truly special. I was a huge fan of Callaway Gardens stone ground speckled grits but this beats them by a mile.

                                              I have poured left over grits in to a square baking dish and chilled them and then fried squares in butter. Yum

                                              1. re: alkapal

                                                My mom used to do this with left over cream of wheat and oatmeal - that is, chill the leftovers, and fry them the next morning. Serve with butter and sugar.

                                                paulj

                                                1. re: paulj

                                                  shows that thriftiness can produce excellent chow!

                                                  1. re: paulj

                                                    Dad always calls this fried mush, but he's from Ohio.

                                                  2. re: alkapal

                                                    Slays me that one can purchase Anson Mills grits in Los Angeles but not in Florida, the southernmost state in the contiguous US. Arrrrgggghhhh!!!

                                                    1. re: alkapal

                                                      along the same lines...put leftover grits in a pie plate to form a solid and refrigerate. Once congealed slice the grits into wedges, flour and deep fry until golden outside. Serve with roasted garlic and goat cheese smeared on top. Perfect for an appertizer or an extra treat on top of salad greens.

                                                    2. re: sandwichmixto

                                                      Make a pot of grits using stone ground grits. They should be thick enough to eat with a fork. Mix in a ton of butter and pepper (the salt goes in the water at the begining. Plate the grits.

                                                      Fry up a couple of sunny side up eggs in bacon drippings and place on top of the grits.

                                                      Mash it together and eat.

                                                      Heaven!

                                                      1. re: bkhuna

                                                        yep, and frying the eggs, you have to keep spooning/splashing hot bacon fat over the eggs to cook the whites quickly, getting a nice crusty edge and bacon bits on top, while keeping the yolks runny (PURR-fect for chopping up with the whites into the grits). one of my comfort foods.

                                                        1. re: alkapal

                                                          That's how my grandad ate them, and that's still my prefered way.

                                                    3. All this talk about grits brings back such amazing memories of "The South". I'm now retired in beautiful BC (Vancouver Island) far from any grits, sadly. When we lived in Ontario Canada we enjoyed so many memorable visits to Georgia, Tennessee the Carolinas. I miss that so much. (Grits are unheard of here, unfortunately)

                                                      1 Reply
                                                      1. re: bcbarb

                                                        www.ansonmills.com will ship them to you. No need to be grits deprived. I order several packages at a time and seal them in my food saver. You will need to order at least 4 pkgs. min. keep them in the freezer or refrigerated.

                                                      2. How about grits with head cheese? Just saw this on Feasting on Asphalt. It makes sense, the gelatin melts into the grits, leaving tasty bits of meat, etc. to stir in.

                                                        paulj

                                                        1 Reply
                                                        1. re: paulj

                                                          I ate girs with some head cheese from Jacob's Smokehouse, La Place, LA. It was wonderful.

                                                        2. You can get "Good Old Grits" by the late Bill Neal and True Grits by Joni Miller. oth are good but you willl probably glean as much info from those of us who are true grits afficianados right here

                                                          1. Thanks for starting this thread, I am with you. I've made polenta in the winter served with stew like meats or have fried it, and baked it using many different cheeses. Or simply as a side with lamb.

                                                            But or some reason never tried grits. I keep hearing they are the same. Well if that's true terrific! What I'm wondering being the cheese and bean lover that I am, can you make them and serve them like red beans and rice with andouille sausage or ham?
                                                            For some reason I want to mix a creamy bean concoction with them, pour a scoopful of beans over the grits, and then I would serve with individual bowls of onion, cheese, sour cream, jalapeno, and whatever else sounded good at the time. Creamy and Saucey Beans and Polenta er, Grits, I gotta try that!

                                                            12 Replies
                                                            1. re: chef chicklet

                                                              A bit unorthodox -- doubt there'll be many southern chefs trying it -- but I'll be curious to hear how it turns out.

                                                              1. re: dinner belle

                                                                Hmmm. I am with dinner belle on this one. I think red beans and rice as a combo has a lttle more texture contrast than you will get with the grits. Rice is chewy, grits are creamy, but can be "creamy" in a granular way. Do you make the beans with polenta now? If you are going to go with the "toppings" I would suggest adding them into the grits so the grits get a bit more flavor and texture. Maybe a new fusion idea is born. (Except for the sour cream; just doesn't seem like it would be good with grits.) Yes, let us know!

                                                                1. re: dinner belle

                                                                  I know but gosh I love all of the above. I will let you know when I make it, only a few more weeks and we're done with these stinkin hot days.

                                                                  Come on FALL!

                                                                  1. re: chef chicklet

                                                                    Grits go very well with Boston baked beans (made with bacon) served side by side. Then mix as you please. I often use this combo as the sides for fried fish.

                                                                    1. re: South Carolina Girl

                                                                      in florida, we'd have a fish fry with cole slaw, hush puppies, grits and -- sometimes -- baked beans. we did not call them boston baked beans, though -- just baked beans. usually they were doctored-up (onions, brown sugar, ketchup?, bacon, dried mustard) canned pork and beans, like van camps. now, try dipping your hush puppy into the pork and beans! pretty tasty.

                                                                      1. re: alkapal

                                                                        Oh good times...I haven't been to a fish fry in years, but your description is exactly like I remember. I even doctor my canned beans the way you describe.

                                                                        In my humble opinion dipping your hush puppy in just about anything is pretty tasty. Might just start another thread devoted to hush puppies...I love em that much.

                                                                  2. re: dinner belle

                                                                    Chef_Chicklet, you have the makings of the newest fusion dish.

                                                                  3. re: chef chicklet

                                                                    Polenta and grits really are different no matter what anyone says. Texture and flavor are very different. Polenta and Cornmeal Mush are pretty interchangable

                                                                    1. re: Candy

                                                                      Here's the earlier thread that mentions the difference between flint and dent corn

                                                                      http://www.chowhound.com/topics/390908

                                                                      1. re: Candy

                                                                        ok really? no difference in grinds I should know or risk being laughed at? I know you have often posted you favorite brands so I will check back on your posts...thanks for the input!

                                                                      2. re: chef chicklet

                                                                        I recently made a chicken and sausage gumbo that came out great. I served it atop rice the first night. The next day I was starving when I got home and didn't want to wait for rice to cook. I threw some quick grits in the microwave (3 minutes), stirred in shredded cheddar, and it was terrific! I've done this with chili too.

                                                                        I say use grits as you would rice, potatoes, or even pasta, except when the texture is important.

                                                                        1. re: mojoeater

                                                                          ok so you can put them over beans, omg all of this sounds so wonderful. That thread asking for Ina Gartens white bean recipe is what made me think that navy beans and ham hock atop hot bowls of polenta would really be comforting and yummy!

                                                                      3. I made shrimp and grits last night using a Lee brothers recipe I googled up. It was very, very good...the red-pepper and "gravy" type of s&g. My husband disliked it and requested I go back to a mushroom and butter/wine sauce preparation. Go figure? I hate it, this recipe was actually fairly low fat...14 grams from pancetta and about 18 grams from butter (i used 1/2 the recipe amount).

                                                                        2 Replies
                                                                        1. re: danna

                                                                          that texture thing probably..

                                                                          1. re: chef chicklet

                                                                            Agreed the comments have been good thus far. And if you decide you don't want to use chicken broth when cooking them you can also try using a teaspoon of Goya Adobo in your water to give them some flavor while cooking. I find that this works well especially if you are going to make them with chorizo.

                                                                        2. Make up some cheese grits using 1/2 of the liquid, spread 3/4 inch thick on a oiled cookie sheet, chill, then grill outside.

                                                                          1. Don't think I have ever posted on the Home Cooking board as I was nervous to do so, and what I did to grits might upset some grits purists, but anyway..
                                                                            I love Indian food, and was browsing a quite old Indian cookbook. There were several dessert recipes using alternately Farina/Cream of Wheat, or ground rice/cream of rice, but all I had was Quaker non-quick cooking grits. I sort of took my own liberties to make an interesting dessert or cold breakfast.
                                                                            I lightly toasted about 2 tablespoons grits in a small amount of butter until lightly golden and toasty smelling.
                                                                            In the meantime, I gently boiled about 2 cups of milk gently with a cinnamon stick and 2 cardamom pods until it was noticeably reduced (slightly less than half reduced) or about 25 minutes of light boiling and stirring.
                                                                            I removed the spices, and added sugar to taste, then added the toasted grits. The mixture was simmered for about 20 minutes more and the grits were cooked and soft, and the mixture was a smooth creamy consistency. Off the heat, I added a tablespoon of greek yogurt for extra creaminess and tang, and about a teaspoon of rosewater.
                                                                            After chilling overnight, it had set up fairly firmly, but still rich and creamy.
                                                                            Certainly a bit rich for some, but it turned out much better than expected, especially considering the original recipes never had grits in mind! The toasty corny flavour still came through as a strangely nice complement to the spices and rosewater.

                                                                            2 Replies
                                                                            1. re: klieglight2

                                                                              I'm not surprised that this substitution worked well.

                                                                              Recently our neighbors served us a savory farina dish from south India.

                                                                              It may be worth noting that Italian polenta can be made with other grains or nuts, for example, chestnuts. In fact, non-corn versions of polenta would have been the norm prior to the discover of the Americas.

                                                                              I just noticed in a grocery, imported Italian polenta (corn meal) that included some buckwheat.

                                                                              paulj

                                                                              1. re: paulj

                                                                                Thanks for not laughing at my creative liberties with grits! Actually it was good enough to consider serving, even though I just made it for myself as a "I wonder if this would work" sort of experiment. I have had a version of the savoury farina dish as well, and grits would lend themselves to a multitude of preparations in that manner.
                                                                                That said, there still is something nice about good old grits with a little salt and butter, and I'm not even from the South!

                                                                                Doug.

                                                                            2. grillades & grits my ab fab for brunch or lunch or dinner or late nite... google it...use filet if you can and YES I've used instant grits with no problem

                                                                              enjoy

                                                                              1. The best thing you can make for a "southern" food lover is smothered pork chops. Mashed potatoes is my favorite as a side or you can opt for rice or grits. Season the chops with salt pepper garlic powder....flour them (season the flour). Fry them to a golden brown. Remove chops from the pan add your normal ingredients to make a roux, add your milk for a luscious creamy sauce, put the chops in and then put it in the oven for about an hour (325). Yummy. Sorry, can't help you with the grits...can't stand the texture.

                                                                                1. Everybody loves to bust on instant grits but on a camping trip a package of quaker cheese grits mixed with a package of the bacon grits sure does hit the spot. Just add some hot water and it tastes pretty close to gourmet in the woods.
                                                                                  Just so I don't find a wild mob with torches and pitchforks outside of my house tomorrow I'll also say that I would never serve anything but stone ground grits in the house. I prefer Boykin Mills to Anson but it's a personal choice. I like to fry cheese grits cakes and serve them with fried catfish with a little peach chutney over top. That's good eatin'. Everybody leaves the table hurting when that's on the menu.

                                                                                  1. Ok, I should have read all of the postings before posting myself. I appreciate everyone's creativity but really, if you are just starting out with grits or even southern cuisine in general I'd get the best grits I can and follow the most basic instructions to the letter. Add as much butter as you're confortable with and maybe a little salt and black pepper. You might as well get to know them for what they are before you start adding beans, bacon, shrimp, sausage, etc. 99% of all grits eaten are just like this.
                                                                                    I think it's hilarious that grits are gaining a national following now. They are about as basic as good food gets. Maybe that's why.

                                                                                    1. My first taste of Cheese grits was in an upscale resto in Phoenix about 18 years ago. The waiter suggested I try them and I was blown away. I had it with a delicious blackened prime rib--but since has had it with bbq ribs, fried chicken, greens, stuffed pork chops...mmmmmmm now I'm jonesin' for them...

                                                                                      1. whenever I make em -I substitute some of the liquid with heavy cream- mmmm----rich rich rich

                                                                                        1 Reply
                                                                                        1. re: 4and20blackbirds

                                                                                          The Flying Biscuit Cafe serves an outstanding version of grits that will make a believer out of anyone - they use half and half in addition to cheese.

                                                                                          http://www.ajc.com/eveningedge/conten...

                                                                                        2. Try adding Marscapone cheese for its creaminess and parmesan cheese for the richness. Also a great combination in rosotto. Add diced andouille sausage for spice.

                                                                                          1. When initially making the grits, you want them slightly runny as you will be adding cheese which will help tighten them up. You want to whisk vigorously so they do not burn. Instant grits are helpful. Start with just water do not season until your cheese and butter mixed in. FInish with a little salt and pepper to taste. Cook to a consistancy the way you like your oatmeal.