Southern Cheese Grits
Southern Cheese Grits
Grits, for those of you who haven’t spent a good portion of your life below the Mason-Dixon line, is a cornmeal made from hominy. Hominy is hulled corn kernels that have been stripped of their bran and germ. What the American Indians gave the Pilgrims was likely hominy. “Lye hominy” is made when the kernels of corn are soaked in a light lye solution. You can get white grits (made from white corn) or yellow grits (made from yellow corn). The difference between grits and polenta, other than regions of America, is that polenta is made from corn that retains the germ of the grain.
My family moved from Oregon to Florida when I was 13. The first time I ever heard the term “grits” was in a diner in the north western border of Texas. The waitress who, in my memory, was very much like Flo Castleberry from the “Alice” television show, asked me if I wanted grits or hash browns with my breakfast. I honestly didn’t understand the question. Thankfully, one of my parents intervened.
Now, I love grits. I love them as a side to eggs, doused in real butter, salted with Kosher salt, and sprinkled with freshly ground pepper. The only better side to eggs, to me, is cheese grits – grits that have some form of cheese added to them. Here is my cheese grits recipe. It is as good whether you use white grits or yellow grits. For the pictures in this recipe, I used white grits.
I do not use “quick grits” – I don’t think they taste as good as “old fashioned grits” – but I’m sure that’s a personal preference. “Quick grits” have been pre-steamed so that they cook faster.
3½ cups water
¾ cup grits
½ tsp Kosher salt
½ cup colby jack cheese
cheese grater
saucepan with lid
wooden spoon
metal whisk
measuring cups/spoons
Grate the cheese.
In the saucepan, bring the water and salt to a boil. Slowly add the grits, stirring. Reduce heat to low and cover.
Cook, stirring occasionally, for 20 minutes. Remove from heat.
Add the cheese. Replace the lid. Let it sit for a few minutes, to melt the cheese.
Stir well. I use a metal whisk.
4 servings
~*~ | ||
Low in sugar High in calcium |
||
~*~ | ||
I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?
Hallee
I’m so grateful for your visit, today.
You would bless me if you added me to your feed reader or subscribed via email.
You can also become a fan on Facebook or follow me on Twitter. I would love to see more of you!
Pin It
Hallee, you’re making me wish I was home…
Shrimp & grits sounds so good right now! :)
Shrimp wouldn’t work with our diet :) Before we started following the Levtical diet, I loved cheese grits with fried catfish.
Oh my goodness, you have spoken my love language. I LOVE cheese grits. I love them so much that I could have them as my last meal. I was raised on them and still love cooking them for my family. There is a seafood restaurant in Florida called Aunt Catfishes that makes delicious ones also. Forget the fish and just give me the cheese grits.
Thanks for sharing…
I wonder if that should be an added chapter to The 5 Love Languages – “Cheese Grits” – lol.
Are there organic or GMO-free grits? I LOVE real grits ever since my husband converted me (I’m a Yankee that grew up on instant grits. Yuck!), but I’m skiddish around corn products.
I’m able to get them at Whole Foods. I buy the bulk scoop them out of the bins kind.
I’m uber skittish around corn products as well.
Oh how I wish we had a Whole Foods here! We do have an Earth Fare, so I’ll have to check there.