Grits were something I didn’t try until in the last decade. My opinion of corn-anything was colored by some really bad memories of childhood. My Mom made cornmeal mush in similar fashion to how she made oatmeal: lumpy and severely bland. So my reasoning was pretty straight forward: Why would I possibly want to try grits, or even “polenta”, when cornmeal mush was so nasty. And I had seen enough scary grits sold at diners that made Jell-O look like a liquid. It wasn’t until I found stone-ground corn that I realized corn could be good. Quick-cooking grits, like many time-saving products, cut flavor out, so you can have it quickly. The germ is removed, which has so much flavor!
First I learned to love polenta (hey, you mean it isn’t hard to make? And that it comes in other ways than a tube?). Then last year I won a gift pack from Carolina Creole, during a bloggers conference. It had a bag of grits in it. Then I finally tried them.
And oh, was it the quality? Partially. But more so, it was the method in making the grits. My Mom could have easily made them great tasting had she known how (the internet is something I am grateful for!). She though cooked cornmeal or oats in just water, with maybe a pinch of salt. Give it love, with creamy milk and butter, and sooo good!
This is ultimate comfort food. Put on your fave yoga pants and get a pot on the stove. Wrap up in a blanket, have a bowl of these grits and a good movie. You won’t want warm weather to come. You will want this recipe over and over!
Twice Corn Grits
- 2½ cups water
- 1½ cups whole milk
- 1 cup grits
- 2 Tbsp unsalted butter
- 1 tsp fine sea salt
- 15 ounce can sweet corn, drained
- 8 ounces sharp cheddar cheese, grated
Add water through sea salt, into a tall saucepan. Bring to a boil over medium heat, stirring often. Once boiling, cover and reduce heat to low. Cook for 30 minutes, stirring every 5 or so minutes.
Stir in corn, then cheese. Season to taste with ground black pepper and hot sauce, if desired.
Serves 4 to 8, depending if main or side dish.