Hot Grits on a Cold Day

Grits.

I've written about them before, and it's not ground-breaking kitchen alchemy. But it is good southern food that reminds me of the many times Mr.W and I met some of our favorite people at the Waffle House for lots of laughs over eggs, grits and hash browns, scattered & covered.

And I'm feeling downright homesick for those particular friends. Distantly-related-by-marriage-family, really. Yeah, we're rednecks.

Plus it's super cold outside.



Yeah. The sun is shining and it's zero friggin degrees. So I made me some grits for breakfast. I suppose it's really brunch-time, truth be told. And thought about my friends that I miss so very much.



Every year, a particular relative of mine sends me a box of food gifts from one of those large sausage-and-cheese companies. You know the ones. Strange blocks of unmemorable mild cheddar, tiny logs of summer sausage (does anyone like that stuff?) and wierd, waxy chocolate concoctions. And these:



Teeny, tiny, 2-ounce tubs o'cheese spread. Not really enough to put out at a party, and not something I normally eat at home.

Until today, mixed into my grits.

It's probably not the healthiest thing in the world to put in one's breakfast mush, but it was tasty nonetheless. Topped by an egg fried over-easy, it was deliciously warm with lots of flavor. Comfort food when it's cold outside.

I can't get regular grits locally. So, using a canister of instant grits, 3/4 cup of water plus 3 tablespoons instant grits in a bowl along with a pinch of kosher salt got nuked for 3 minutes 30 seconds. Upon removing from the microwave, I stirred in about 2 teaspoons of said cheese spread until melted and thickened. A quickly pan-fried egg went on top. Delicious.

Baked Garlic-Cheese Grits

We're having a cool spring here in Central New York. Most days are cold in the mornings, with high-50*F weather in the afternoons. It's an oddity to get into the 60s or higher. I've been joking that summer is OVER and we're actually enjoying autumn.

But I suppose it makes it nice, in a way, because I can comfortably use the oven, especially in the mornings. And oh, boy, do I have a treat for you this morning!

Mmm... doesn't that look wonderful? And so super-easy! Just mix it all in one bowl and in the oven it goes. And that's just the right thing for any breakfast or brunch! I'll be making this again and again. It's such a quick and comforting breakfast, and would make a lovely addition to any meal. I can imagine it as part of a late supper with a few pan-grilled shrimp and a glass of white wine!

The credit must go to Paula Deen for the original recipe--I only adapted it to a smaller scale and to use instant grits. I also omitted the extra butter, because I felt the cheese provided enough fat for this dish without compromising the flavor.

(It's impossible to find regular grits in my area; I know I could have used polenta, but that tends to be a coarser grind and not really what I'm looking for.)

Baked Garlic-Cheese Grits

serves 3

1-1/2 cups chicken broth

6 tablespoons instant grits (that's 1/4 cup plus 1/8 cup)

pinch ground black pepper

2 pinches garlic powder

1 tablespoon grated parmesan cheese

1/8 cup milk

1 egg

2 or more slices cheese of choice (I used yellow american; cheddar or any cheese you like would be fine)

Combine everything but your two slices of cheese in a bowl and whisk to combine. Pour into a greased small (2 servings size, or use individual ramekins) baking pan and bake in a preheated 350*F oven for 15-20 minutes, or until set (top will still giggle slightly). Individual ramekins will cook a bit faster.

Remove from oven and top with cheese as desired; rest 5 minutes, or until cheese is melty and perfect. Spoon out or cut into wedges and enjoy.

I will say that the texture of these grits baked in a bit firmer than if you prepare grits on the stove or microwave--but I enjoyed them nonetheless. The ease of throwing this together makes this recipe a winner.

Thunder and Snow

Yep, that's what it's doing outside this morning.

It's a rare occurrence here in Central New York, but it happens. It was raining first thing this morning. Then some thunder and lightening just as it cooled down enough to turn that rain into snow.

The dogs won't even brave the weather.

So it's a day stuck indoors today... but that's okay, because I have a lot of housework to do. But before all that, I need breakfast.

You may have read my previous laments about missing a good southern breakfast. Especially grits. I loooooove grits.

They are a bit of an aquired taste. I've tried them with jelly--many southerners swear by it. But sweet grits are not for me. Give me savory.

Up here in New York, I can't find regular grits. No worry. Quick grits to the rescue!

Grits when You Can't Find a Waffle House
Serves 1

Start with 3/4 cup of water in a microwave-safe bowl with tall sides. (Tall sides are very important--otherwise you'll have a mess in your microwave.)

Next, add 3 tablespoons quick grits.

A pinch of salt.

Stir it up.

Put it in the microwave.

Hit 3 minutes 30 seconds on high.

Here it is right out of the microwave. Plain old grits. These are not good, people. They need some doctoring.

I like to add cheese, and my current favorite combination is grated parmesan and a slice of white american cheese-food.

Don't be hatin'.

You can use whatever lovely cheese you fancy. I also like 2 ounces port wine cheddar and 1 ounce cream cheese. Or all swiss cheese--yum!

But this is what I did today.

Sprinkle in grated parmesan.

Top with slice of american cheese. The kind wrapped in plastic. Yum.

Stir until the cheese is melted.


Yum. Now this is perfect for eating as-is.

But since I happen to have a nice slice of cooked sausage warmed up... in it goes!

Yeah, mama! Now that's what I'm talking about. Okay. Maybe it's not better than at Waffle House, but it's good. Oh, it's good.