The Husband contends that grits are a mere vehicle for butter and salt.
Now, if you like butter and salt but you don't like grits, then, well, you won't like grits. (How clever is that?)
Regular readers of this blog will know that our household loves baked cheese grits. They go especially well with pork tenderloin. A secret ingredient? Garlic. It's not overpowering but it adds a "punch."
What are some of your fave grits recipes?
4 comments:
I just make cheese grits by adding cheese to cooked grits and letting it melt. What's the difference with baked cheese grits, aside from their being in the oven? Anything else necessary?
Hey. The main difference is the garlic, one stick of buuter (!), a dash of cayenne pepper and as for the cheese--it's a mix of cheddar and monterey jack.
I think that's it. You mix all that with the grits on the stove until it thickens and then you bake at 350 for 45 min. YUM.
I meant butter. I guess you gathered that. :)
Oh yeah. Garlic cheese grits are fine.
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