Grits

Though I am by no means a southerner, I am in love with grits. I do love the carbs, it's true, would never shy away from even a plain water-cooked mess o' grits with salt, pepper and melted butter on top, but even better with shrimp and a really rich sauce (a.k.a. "instant artery clogger," the term of choice in my family). May originate from a summer spent in Dallas and a week at the New Orleans Jazz Fest once, who knows. A few recipes for you - couldn't find too much inspiring poetry...


http://gritsforbreakfast.blogspot.com/ (texan criminal justice commentary)

http://recipes.epicurean.com/recipe/2965/creamy-grits-for-a-crowd.html (Creamy grits using chicken stock and cream)

http://www.epicurious.com/recipes/recipe_views/views/107072 (grits with shrimp and roasted red pepper)

From: http://www.math.harvard.edu/~angelavc/eat/index.html

Baked Cheese and Garlic Grits: When I was a kid, I used to get teased by my family because I didn't like grits. I believe there was speculation that I wasn't really a southerner. Perhaps they were correct as I seem to be a northerner now. But the funny thing is that now I like grits, even though I only seem to eat them when I head back south.But even when I hated grits, I still loved cheese grits. Everybody loves cheese grits, and this is a very tasty recipe from my mom.
4 cups water1/2 teaspoon salt1 cup quick cooking grits6 ounces shredded sharp cheddar cheese1/2 cup butter1/2 cup milk1-2 cloves garlic2 eggs beaten
Bring salted water to the boil; stir in grits. Cook grits, stirring frequently, until done. Melt butter. Add minced garlic and saute briefly. Add cheese, butter mixture and milk to hot grits. Stir until cheese melts. Add small amount of hot grits to beaten eggs, stirring well. Stir mixture into remaining grits. Pour into greased 2-quart baking dish. Bake at 325-degrees for 1 hour, or until set.