Cheesy Grits…Need I Say More? Grits, especially Cheesy Grits, are a staple in the Southern Kitchen. They are kind of like rice, or potatoes. They just naturally go with everything.
I remember everyday coming home from high school and cooking cheesy grits just to have as an afternoon snack. Maybe I was stressed out or something because today grits bring me great comfort, almost like talking to your best friend.
I never knew that Northerners didn’t really like grits, or if they did like them, they “took them with sugar mixed in.” I just couldn’t imagine that. Due to Food Network spreading the word about various foods from different regions, people are much more accepting of my most beloved food group – GRITS!
I often hear the terms “grits” and “polenta” used interchangeably. So, are they different? Well, after a little research, the answer is yes and no. Both are made from stone ground cornmeal, but they are made from different types of corn. In the South, they use dent corn and in Italy and much of the Northern States, they use flint corn which results in a more toothsome texture. Often times the Southern grits are ground more finely than polenta as well.
I am not sure if it just my Creek Indian bloodline or because I was raised in the South, but I would rather have grits than just about any other food. I know that sounds crazy, but they are just absolutely delicious. I am a chocolate fan, but grits still win out every time! If you don’t like them, please for me, just give them another chance with this recipe. Happy Cooking. I think I am going to cook some grits. Good night!
Check out my Venison Sausage Smothered in Italian Tomatoes and Onions recipe. It is perfect with these cheesy grits!
- 5 cups water or chicken stock
- 1 cup grits
- 3 tablespoons butter
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ cup Parmesan-Reggiano
- Add grits, butter, salt, and pepper to the water or stock. Bring to a boil stirring constantly, and then reduce to simmer for about 30 minutes, stirring often.
- Just before serving, add the Parmesan-Reggiano and stir until dissolved. For a little smoother and creamier texture add about 1/4 cup of cream along with the Parmesan-Reggiano Cheese.