Gritty Reality

I don't know when exactly my love affair with grits began. It wasn't in childhood. My mother, as I have noted elsewhere, was a dyed-in-the-wool Yankee and no grits ever graced one of her menus or our plates. So,I'm thinking that I fell in love with grits on a trip through the South when I was in college. That's still a long time ago.The first taste of grits with sweet butter was a primal experience and the start of a true love. And this love has lasted a lot longer than other affairs I have entertained.

According to many pundits,corn is the foundation of southern cooking  and Bill Neal and David Perry go on to say,"...if corn is the foundation, corn grits is the mortar that holds it all together. " (from the Introduction to Good Old Grits Cookbook) Grits souffles are a staple of southern cooking and I have made my share of them over the years. One of the best side dishes using grits I have ever had comes from Martha Phelps Stamps cookbook, Martha's at the Plantation. This recipe for Baked Cheese Grits makes a dish so light that you don't even know you're eating carbs.

Baked Cheese Grits

BAKED CHEESE GRITS

(serves 5 to 6)

1. 2 cups cream
2. 2 cups water
3. 1 tsp salt
4. 1/2 tsp white pepper
5. 1 cup yellow grits or polenta
6. 2 cups grated Parmesan cheese
7. 1/2 cup buttermilk
8. 2 eggs, beaten
9. 1/2 teaspoon garlic

Preheat oven to 350 degrees. Grease a two-quart baking dish.

In a medium sauce pan, bring the cream and water to a boil with the salt and white pepper. Add the grits or polenta, whisking. Cook over medium heat until thickened. Remove from the heat and add the cheese, mixing well to a smooth, creamy consistency. Add the buttermilk, then the eggs and mix well.

Pour into the baking dish and place in the center of the preheated oven. Bake until puffed and golden brown, approximately 30 minutes.

 

I have used white grits; the dish still tastes fabulous. I have also used cheddar cheese instead of Parmesan and while the taste is somewhat different, the consistency is not affected.  This makes a terrific side for any roast .

 

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