So, I’m sure most of you know by now that Forrest is from North Carolina. And, like any good Southern boy would be, be grew up eating grits quite often. Me? I had no idea what they were until the first time I went to North Carolina and we went to a little diner for breakfast.
Luckily, they weren’t gross like I was expecting, and I’ve enjoyed eating them since. We sometimes buy the microwavable kind, but a few months ago, we decided to try making our own from scratch.
It actually turned out quite yummy, but was more like a grits casserole! We added spicy chorizo, green peppers, onions, and a few spices, and added that to the traditional cream, buttery flavor, and created something rather delicious. We ended up eating the entire batch (oops) and Jack was obsessed with them! I used almond milk and Earth Balance buttery spread, just so I didn’t feel bad feeding them to Jack, and they sure were tasty.
Have you ever eaten grits before?
inspired by Alton Brown’s Cheesy Grits
- 2 cups whole milk
- 2 cups water
- 1 teaspoon salt
- 1 cup cornmeal
- 1 teaspoon pepper
- 4 tablespoons butter
- 1/2 cup monterrey jack shredded cheese
- 1/2 pound mild chorizo
- 1/2 cup green pepper, chopped
- 1/2 cup red onion, chopped
- 1 teaspoon cilantro
- 1 teaspoon garlic
- 2 teaspoons coconut oil
- In a skillet, place coconut oil and chorizo and brown it. Add green pepper, red onion, cilantro, and garlic, and cook until tender. Set aside.
- In a large pot, bring milk, water and salt to a boil. After it comes to a boil, slowly add in cornmeal, whisking the entire time. After the cornmeal has been incorporated, turn the heat down to a low and cover, whisking every few minutes for 20 minutes, or until the mixture is the desired consistency.
- Remove from heat, add in butter, and mix until butter melts. Then, add in cheese, and the chorizo/vegetable mixture. Serve with toasts, eggs, biscuits...or just about anything else you can think of! If you want just a plain grits recipe, just omit the chorizo and vegetables.