For as long as I’ve been married grits have been a staple at our house. Of course, the hubby and I like them served with a weekend breakfast. He likes them with a pat of butter and a touch of pepper. I like them with butter and a sprinkle of brown sugar.
Now, you may think you don’t like grits, but they are wonderful in so many recipes, and I’ve shared a few of my favorites over the years. Grits Souffle is an all time winner, and if I don’t mention the word grits, many who have been served this dish have gone back for seconds. Needless to say they are very surprised to discover how tasty grits can be.
Another standby is Shrimp and Grits, a dish that has become a common addition to many of today’s restaurant menus. I’m not sure where it started but surely it was somewhere in the south.
Living in Maine half the year, lobster is very easy to come by so there was no question but to try something with lobster and grits. Talk about good!
Now, if you are preparing grits, here are a few helpful hints. 1) Instant grits can be used in any recipe to reduce cooking time. 2)You might want to use a nonstick pan as grits have a tendency to cling to the sides and bottom of a pan. A nonstick one sure makes the cleanup easier. 3)For best results, add grits to cold liquid and bring to a boil to avoid clumping. 4) It is best to use grits right after they are cooked as they don’t have the same creamy texture when they are reheated. 5) The more butter and milk or cream that is used the creamier the grits. Makes sense, huh?
If you like polenta, chances are you’ll like grits just as well as the two can be easily interchanged. Don’t be afraid to give them a try.
i so appreciate your visit and the comments you leave behind