This latest Club Baked pick had me skeptical at first. First, because I've never in my life had grits, and the only grits I've ever seen were sketchy looking puddles of white mush at southern diners. Looked more like something that you would feed someone with no teeth or taste buds than something I would want to consume.
Also, it seemed like a lot of work. Constant stirring - for 20+ minutes. All I can say is that the thoughts running through my head as I stirred and stirred and stirred some more were "These better be good" and "This better be worth all of this." (I can get a bit cranky if I'm hungry)
Luckily, after all that stirring, and grating and stirring some more I ended up with something that is actually pretty delicious. I get it now, southern peeps, grits are pretty delicious. With all the fat in there though, they better be. Although I'm still skeptical of those white piles of mush at the diner.
I ended up substituting goat's cheddar and another soft goat's cheese for the monterrey jack and sharp cheddar, but I don't think it affected the end result much. I did end up making half a recipe, which I think will still end up being 4 servings for us.
These grits are creamy, cheesy with just a bit of bite from the stone ground grits. I think it's more of a weekend breakfast than a weekday, but I could just as easily see it as a dinner side dish in place of mashed potatoes and the like. I'm pretty glad I sucked up my skepticism for this recipe and gave it a try. Find the recipe over at Lisa's blog and the other baker's results at the Club: Baked blog.
Also, it seemed like a lot of work. Constant stirring - for 20+ minutes. All I can say is that the thoughts running through my head as I stirred and stirred and stirred some more were "These better be good" and "This better be worth all of this." (I can get a bit cranky if I'm hungry)
Luckily, after all that stirring, and grating and stirring some more I ended up with something that is actually pretty delicious. I get it now, southern peeps, grits are pretty delicious. With all the fat in there though, they better be. Although I'm still skeptical of those white piles of mush at the diner.
I ended up substituting goat's cheddar and another soft goat's cheese for the monterrey jack and sharp cheddar, but I don't think it affected the end result much. I did end up making half a recipe, which I think will still end up being 4 servings for us.
These grits are creamy, cheesy with just a bit of bite from the stone ground grits. I think it's more of a weekend breakfast than a weekday, but I could just as easily see it as a dinner side dish in place of mashed potatoes and the like. I'm pretty glad I sucked up my skepticism for this recipe and gave it a try. Find the recipe over at Lisa's blog and the other baker's results at the Club: Baked blog.
