Ahhh, a southern delicacy. Warm and creamy, melt in your mouth cheese grits. Who could resist?
Well, apparently my roommate, John, did for the first 22 years of his life! To give him some credit, he had never even HEARD of grits before. And when he asked me to describe them, my choice of words wasn’t very appetizing… i.e. mushy rice, soggy sand . You can imagine he wasn’t thrilled with my insistence that he immediately try a bowl of salty oatmeal. Alas, with apprehension in his eyes and a hesitant spoon, he tried them. And this is what he said:
Mary: How did you feel about your cheese grits experience?
John: I’d probably never make them, but if you made them for me, then I would eat them. I do appreciate that no animals were killed in the making of the grits.
M: How would you describe them to a fellow northerner who had never had them?
J: It’s like watered down cheese in a mushy state with salt.
M: Do you have anything else to say?
J: I just don’t see cheese grits as something you should get excited about.
So maybe grits aren’t for everyone… but don’t knock it til you try it! Maybe he didn’t like them as much because I just gave them to him on a plate with nothing else. Or maybe because he’s a Yankee. (Yes, I just went there)
- 2 cups water
- 1/2 cup grits
- 4 oz. shredded cheddar, or about a heaping cup
- 3 tbsp butter
- salt and pepper to taste
- Boil water in a sauce pan.
- Add grits and cook for 10-12 minutes, stirring occasionally so it doesn’t stick to your pan and burn… (I speak from experience)
- Reduce to warm and add cheese, butter, salt and paper.
- Serve as part of breakfast or as a side to seafood.