Cheesey Grits

Grits are a popular Southern dish in the United States made from coarsely ground corn, specifically hominy corn that has had the hull removed through a process called nixtamalization. The result is a coarsely ground product that can be cooked into a porridge-like consistency. Grits have their roots in Native American and Southern cuisine, and they are a versatile dish that can be served for breakfast, lunch, or dinner. Experimenting with flavors, textures, and toppings can turn this humble dish into a gourmet experience. Whether you enjoy them savory or sweet, grits can be a versatile canvas for culinary creativity.

My love for grits originated when I first moved to Atlanta from London in 2008. I must say, the texture and the taste surprised me at first but I soon learnt that since grits do not have its own distinct taste, it absorbs the taste of the ingredients you put in it. So whether it was a simple plain one, one loaded with cheese, shrimp or sausages – I found them equally delicious. The best part about this dish I am making today is that it is ready in around 15 mins from start to finish including prep. You can make Grits savory (with roasted or puréed veggies, nutritional yeast, sun dried tomatoes, sausages, fried bacon, eggs or shrimp ), or sweet (with brown sugar, cinnamon or jam). The creaminess comes from the butter, cream and milk so this is by no means a low calorie meal. The cooking time also depends on the kind of grits you are using- stone ground grits, polenta, hominy grits or instant grits. Avoid using high heat so that the grits are not lumpy and keep stirring to achieve that perfect smoothness. Check out all the serving suggestions in the Notes section below to turn this simple dish into a culinary masterpiece @sarchakra

PREP TIME: 5 mins

COOK TIME: 15 mins

YIELDS: Serves 2

Ingredients

• Milk 2 cups
• Cream ½ cup
• Salt to taste
• Black pepper 1 tsp
• Roasted garlic powder 2 tsp
• Vegetable stock cube/powder 2 tsp
• Grits ½ cup
• Butter 4 tbsp, divided
• Cheddar Cheese 1 cup, freshly grated

Method

• In a sauce pan bring the milk, cream and 1 tbsp of butter to a boil. Turn the heat down to a simmer.
• Add salt, pepper, roasted garlic powder and grits. Cook for 8-9 mins till the grits is cooked.
• Add the grated cheese and mix in gently for a couple of minutes until it starts to melt into the grits.
• Add the rest of the butter and stir to combine. Cheesey Grits is ready to be served.

Notes

To reheat any leftovers, heat some milk and then add the grits.

For vegans use nutritional yeast in place of cheese and oat milk instead of regular milk.

Stir in your favorite cheese like cheddar, Gouda, pepper jack or Parmesan for a creamy and flavorful twist.

Sauté minced garlic and herbs like thyme, rosemary, or parsley in butter before adding to the grits.

Top your cooked grits with sautéed shrimp, andouille sausage, and a flavorful sauce for a classic Southern dish.

Cook bacon until crispy, crumble it, and stir into the grits along with diced jalapeños for a smoky, spicy kick.

Serve grits as a base for a gourmet bowl, topped with poached eggs, sautéed spinach and other vegetables, and a drizzle of hollandaise sauce.

Refrigerate cooked grits until firm, cut into squares, and grill or pan-fry for a crispy exterior and a unique texture. Serve with a sauce.

Fold beaten egg whites into cooked grits, bake until puffed and golden for a light and fluffy souffle dish.

Mix cooked grits with cheese, herbs, and your choice of protein. Stuff bell peppers and bake until tender.

Drizzle truffle oil or truffle butter to cooked grits for a luxurious and earthy flavor.

Serve grits with slow-braised short ribs for a hearty and upscale meal.

Top grits with butter-poached lobster for a decadent seafood dish.

Cook grits with milk, add a touch of sugar, and top with fruits, nuts, and a drizzle of honey for a sweet breakfast or dessert option.

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