Creamy Grits with Cheese

What’s up with this nice (ok, mischievous) Jewish girl from the Bronx having a hankering for grits??? I cannot tell you, all I know is it’s there.  Yankees can like grits too, even crave them. So creamy, so gooood.

This craving probably has something to do with my craving in the past few weeks for anything that looks and feels like porridge. Grits, brown rice farina, cream of wheat, oatmeal. Call me Goldilocks. Probably has something to do with the fact that I have been dealing with a stubborn case of bronchitis that does not seem to want to leave the premises. Hence the strong desire to send something down that is warm, soothing and comforting. Hello solar plexus, I’m here to warm you up. Howdy tummy. You’re about to feel good. Hello small intestine and you too over there, you big intestine, you – I’ll be very easy on you.

Grits are made from dried corn and have been around for, well, since people figured out how to dry grain.

Now that ↑ was a very dopey sentence. Excuse me, it’s all that pesky coughing.

White corn grits and yellow corn grits are also known as polenta and are basically coarsely-ground bits of corn (better sentence).

A BOWL OF PIPING HOT GRITS: Down home and delicious:

• eat it with a pat of butter swirled in
• sprinkle it with brown sugar on top or a bit of maple syrup and splash it with milk
• spoon grated cheese over the top and blend it into creamy goodness

When it comes to cheese, I love something with some nuttiness to it, like a Gruyere or my new crazy favorite Manchego (did I say I love Manchego? It’s my favorite -I even love the name). Or go with something with more of a bite, like an aged Cheddar.

close to Manchego

Making a bowl of grits or any type of porridge involves a slow meditative stir with a wooden spoon and, if  needed  (and it is so needed right now) a long slow inhalation of the steam emanating from the pot.

Excuse me, I think I have to go make myself  another  bowl.

CREAMY GRITS WITH CHEESE

Ingredients:

Directions:

Bring water and salt to a boil.

Slowly stir in grits with a wooden spoon and continue to cook for about 10 minutes until desired consistency. As with any cooked cereal or porridge, it will thicken as it sits in the pot.

If using the quick-cooking variety, it will take about 5 minutes to absorb the water. Check the cooking instructions of  the type of grits you’re using.

Remove from heat and stir in a pat of butter.

Place grits in serving bowls and and sprinkle cheese over the top. Swirl in and serve hot.

Oh, it is soooo pleasing…

Serves 2.

MUST MENTION: I LOVE BOB’S RED MILL PRODUCTS! Their grits are no exception.

Click here to check out their website. I know you’ll enjoy learning about Bob and taking a video tour of the plant. I know I did!