True Grits

Those of you lucky to grow up in a grit-eating family understand the mysterious passion Southerners have for this creamy breakfast staple. If you frequent the frou frou restaurant scene, you’ll notice that grits are suddenly in vogue. Not just for breakfast but you’ll find grits used as a accompaniment with pork chops or with more delicate flavors like shellfish.

Hominy grits, are an institution in the South and are made from corn. Hard kernels are dried on the cob then removed and soaked in a lime solution which causes the hulls to soften and swell. The kernels are then hulled and dried and that folks is the nitty gritty on well, the grit.

There are countless approaches to serving grits and you’ll find a classic Shrimp and Grits recipe on this weeks Relish! menu. Here’s one of our favorite grit recipes that goes beautifully with Huevos Rancheros, Enchiladas or Chile Rellenos.

Jalapeño Cheese Grits

2 tablespoons of butter
2 cloves of garlic, minced
3 jalapeños chopped
2 cup of uncooked grits
8 cups of water
2 cups of grated cheddar cheese
Coarse salt and freshly ground pepper, to taste

1. In a medium skillet over medium heat, melt the butter. Sauté the jalapenos and garlic for 2 minutes or until soft.
2. Bring the water to a boil over medium high heat. Slowly add the grits and whisk until thick and creamy. When they’re done, mix in the cheese, jalapeño mixture and add salt and pepper. Stir until the cheese is melted and serve warm.

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