Grits are a food that you either love or hate. For the record I love them. I think it is much maligned due to ignorance. People who sing the praises of Polenta and look down their noses at grits are showing cultural bias. Let's face it, both are made from corn that has been coarsely ground. In fact grits made from hominy are more nutritious than the variety made from unprocessed corn. I think they are so unloved by people is the belief that you need to cook them in water. I know some people love a bland base to put savory sauces, gravies, or stews, and some people like grits with sugar on it ala farina. But why not add a little flavor to them folks.
Personally I like them cooked in chicken broth and some cream, and made savory with butter, cheese, and salt and pepper. Whether served at breakfast or dinner there are so many ways to raise humble grits to great culinary heights. Grits can be served loose on the plate. or spread on a plastic wrap covered baking sheet, allowed to cook, cut into rounds,breaded and sautéd in butter till the outside is crispy and the inside is creamy.
- 1 cup Quick Hominy Grits
- 3 cups Chicken Broth
- 1 cup Half and Half
- 1 cup Grated Cheddar Cheese
- 3 Tablespoons Butter
- Kosher Salt and fresh ground Pepper to taste
- Find a heavy bottom Pot that has a tight fitting lid.
- Bring the chicken broth to a boil.
- Add the cream and butter to the broth.
- Heat the mix till it nears boiling point.
- Whisk in the grits and constantly stirring to avoid lumps.
- When the mixture comes to a boil, turn the heat to low.
- Stir until the grits thicken, be careful of getting splattered.
- When the grits thicken add the grated cheese, stir well.
- Turn off the heat and cover the pot.
- Let set 5 to 10 minutes, stir and serve.