“What’s with that white stuff on my plate? I didn’t order that with my eggs and sausage!” That’s what Bill used to say when he ordered breakfast down South. No more! He now loves grits as much as I do and even asked me to cook up some grits last night for dinner.
Most people around here are not familiar with grits or else shudder at the thought of it. There’s baked grits, grits with a glob of butter, shrimp and grits, bacon and grits and then there’s stone-ground grits. That’s the way to go but if you’ve followed my blog, you may recall it is not available here so I order the stone-ground grits from Nora Mill.
Stone-ground grits are crunchy delicious with a little garlic and cheddar cheese. This time; however, I added mozzarella cheese. Don’t water it down and make it like cream of wheat and no sugar, please! Think of grits as a side dish and dress it like a baked potato: cheese, onions, bacon, chives, green onions, sautéed mushrooms, jalapeño peppers or hot sauce.
Here’s what Nora Mill advises for leftover grits: Pour into a glass and chill. The next day, slide them out, slice and fry them like mush for breakfast. It’s great!
Stone-Ground Garlic Grits with Cheddar and Mozzarella
1 cup stone ground grits
1 teaspoons salt
3 cups water
1 tablespoon garlic powder (I use more)
1 cup cheddar cheese, grated
½ cup mozzarella cheese, grated
In a medium saucepan, bring water to a boil.
Stir in grits and garlic powder and return to boil.
Reduce to low heat.
Cover and simmer for 15 minutes, stirring occasionally.
Add more water as needed, being sure not to make it soupy.
Continue cooking on low heat for 5-10 minutes, stirring frequently until cheese is melted and grits are creamy.
Start cooking and dress up your grits!