Need ideas for grits....

Plain with butter or roasted corn grits.

Instead of water, use half chicken broth and half fat free half and half. Cook for about 45 minutes (even the 5 minute kind). You will have to keep stirring and add more broth and/or cream. Add cheese at the end. I hate the idea of it being processed, but 2% American cheese singles melt the best.

This makes a great side dish for grilled salmon as well. It's one of my husband's favorite meals. I also like to served sliced grilled tomatoes on top of the grits.

Emily3907 wrote: »

So, I just tried grits for the first time....well second time. I had them when I was little and never ate them again until tonight! I made a shrimp and grits recipe for one and it was super delicious. So, now I have a big canister of grits and only one way to use them. So, give me your grits ideas. I am open to sweet or savory, breakfast, lunch or dinner. Give me what you got!

One thought I had while eating them, is they would be good with some brown sugar, cinnamon and maple syrup. Would that be good? Or gross?

I make grits 3 or 4 times a week. Usually for breakfast but sometimes for lunch and dinner. Learned to love them in boarding school as a kid; mixed them up with the scrambled eggs.

Your brown sugar, cinnamon and maple syrup is a good one, of course!

If you make extra you can put them into a baking pan, a half inch deep or so. Cover with plastic and put the pan in the fridge. It sets firm. Then you can cut into solid squares and heat those up in a skillet and top with maple syrple etc. Or you could top those squares with a tomato sauce and mushrooms, eggplant, summer squash, etc. Italians call grits polenta and you'll find exactly 1.38 million polenta recipes on the web.

I know, I know, I know. People want to argue about exactly what grits are, polenta is, and the differences between the two. If you order grits in the Carolinas you'll likely to get a porridge made from coarsely ground yellow cornmeal. Most other places in the south grits is usually made from coarsely ground dried white hominy. Both are grits and the yellow cornmeal is often sold as grits/polenta. I get Bobs Red Mill through Amazon.

You can buy pre-cooked polenta in the stores in plastic tubes that is a lot like those homemade little squares mentioned above. My parents, like most northerners that era, ate it often and called it mush.