This post is dedicated to my love for grits. I grew up eating them for breakfast, preferably with gobs of butter. I took grits for granted my whole life until now, as they were readily available at any store.
Not in Northern California! I looked in every grocery store in the area. I found one brand of instant grits and gave it a try, but no matter what ratio of grits to water I used or how long I nuked them, they turned out horribly.
(Yes, I’m sure no self-respecting southerner would admit to microwaving their grits. I grew up making the instant stuff in the microwave, and in the microwave it shall remain.)
Well, I got to missing my grits so much that I decided to order some online.
And by some, I mean twelve boxes with twelve packets each. It was the best deal by far! And I will definitely eat it all eventually.
My favorite way to eat grits is for breakfast, with salt, freshly ground black pepper and a bit of nutritional yeast. Sometimes if I’m feeling indulgent I’ll add a pat of Earth Balance or a sprinkle of Bacos, or make the grits with soy milk instead of water, which makes them so creamy. I’ve also eaten grits as a side dish with dinner.
Inspired by Stefan on Top Chef, who served gumbo on grits (which Emeril Lagasse said he had never seen before), I decided to take my grits to the next level. By putting stuff on top of them.
I’m calling this Mexi-grits. It’s just leftover filling from my cheesy bean and cheese enchiladas on grits.
This is leftover smoky tempeh crumbles over grits. I ❤ grits. If you haven’t ever tried them, do so!