Day 28 | Grits Are Good!

I hope you all will forgive my lazy blogging these last couple of days.  The Hubster is on vacation and I have been enjoying time spent with my little family.  :)

Texas is an interesting state.  My old History of Texas professor used to say that Texas was really like two states in one; the Eastern half {east of Austin onward} was part of the American South, and the Western half {Austin and westward} was part of the American Southwest.

As a child I never understood the term "The South".  I didn't understand how those "Northern" states like North Carolina could be considered the South.  I mean, you can't get further South than Texas without going to Mexico.  As far as I was concerned, Texas was the end-all-be-all Southern state.

So imagine my surprise when I learned of a "traditionally Southern" food that I'd never had: grits.

 
I guess I grew up in the part of the state that's a little more Southwestern than Southern.  My only experience with grits was limited to a very paste-like version which was dumped on our cafeteria trays at summer church camp.  They looked like paste and tasted like paste.  I couldn't believe people actually liked them.

Enter the April 2011 edition of Southern Living and it's drool-enducing Spring Brunch...including cheese grits made with Gouda.  They looked todiefor.  I had to try them.  And once I did, I was hooked.

 My very battered and splattered copy of April 2011 Southern Living.

I don't keep Gouda on hand, so I have tried these grits with every kind of broth/cheese combination I can think of {including American cheese} and I LOVE them nomatterwhat.  If you have never tried grits, or think you hate grits, you must, must, MUST try these.

Here is the variation I made a couple of nights ago {there were absolutely no leftovers even though this was supposed to serve 4}.

Cheese Grits {based on Southern Living's Gouda Grits}

Ingredients:
2 cups chicken broth {or whatever you have on hand...even boullion works}
1/2 cup of half and half
1/2 tsp kosher salt
1 cup of stone ground yellow cornmeal {or quick cooking grits, whatever you have}
1 cup shredded extra sharp cheddar cheese
1/4 cup skim milk
2 tbsp unsalted butter
1 tsp Frank's Hot Sauce {plus an extra shake or two}

Bring the first 3 ingredients plus 2 cups of water to a boil in a dutch oven or large pot.  Once boiling add grits/cornmeal slowly while wisking to prevent lumps. 

 Thank you Alton Brown for your idea of using cornmeal instead of hominy for grits.

Reduce heat to medium low and allow to simmer until cooked, stirring occasionally.  When grits are cooked through {should be thick like cream of wheat or mashed potatoes} remove from heat and stir in cheese and remaining ingredients.  Serve immediately and don't blame me if you become a grits addict.  ;)

Cheesy, creamy goodness.

Have you checked out all the other 31 Dayers?