These grits are supposedly breakfast food, but I made them right around dinnertime on a night I didn’t have any other dinner planned. Both Larry and I had other places to go, so I ate some straight out of the pan, standing up, then got some manners and put some in a bowl.
I don’t know why I’ve waited so long to make these. They’re the grits of my dreams. I love grits. But these, with just the right amount of cheese, are absolutely perfect.
They’re not hard to make, either. They start stove-top, with milk and water. I believe all grits (and polenta) are better when they’re cooked in milk. After the grits are cooked, cheese is added and then they go into a cast-iron skillet for some time under the broiler. They would make a good breakfast, because they’re quick to make.
This dish depends on the quality of grits used. Stone-ground give the best flavor and texture, and I swear by any product Anson Mills puts out. I used yellow cornmeal for this, but I think my preference is for white cornmeal grits.
To get the recipe and see the other entries from this week’s Baked Sunday Mornings head on over to Baked Sunday Mornings.
- Baked Cheese Grits (Baked Explorations, p. 35)