Let’s continue where we left off last time, shall we? Great. I promised a recipe for grits that you may actually enjoy, which might very well be a big shock to those of you who associate grits with tasteless gruel.
The biggest problem that many people (and restaurants) have is that they use way too much water and it comes out like soup. Grits, at least the way I like them, are supposed to be firmer than oatmeal.
But, if you like soupy, just increase the water in my instructions below by a few tablespoons – I wouldn’t recommend it.
Also, keep in mind that you can make these in the microwave or on the stovetop. If you are cooking them on the stove, you have to remove them before they get as firm as you want because they will firm up more as they stop cooking. If you let them get hard while they’re cooking, they’ll be like a brick in your pan, which will no fun to clean, much less eat.
So, without further ado, here it is … The World’s Best Grits (with Cheese) – serves one
Apparatus:
* Either a stove top and a small saucepan with lid or a microwave and a medium, microwave-safe bowl
* Spoon for stirring
* Knife for cubing cheese
Ingredients:
* 1 cup water – more or less if you like them soupy or hard as a brick
* 1/4 cup grits – the brand name variety is fine, or the store brand
* 2 ounces Velveeta-like cheese, cut into cubes
* Couple shakes garlic powder
* Sprinkle of paprika (optional)
Stovetop Instructions:
Pour water into saucepan and bring to a boil over high heat. Slowly (that is important) pour grits into the water, stirring all the while.
Reduce the heat to medium-low (that is number two or three on most stoves) and cover the pot. Stir about every minute.
After five minutes, dump the cheese, garlic powder and paprika into the pot, stir it up, and cook it (covered) for another minute or so, or until it thickens a little and the cheese melts.
Remove from stove, pour or scoop into bowl and enjoy. Grits are very hot when they are right off the heat, so be careful.
Also, before you dig in, go ahead and put some hot water in your pot and let it sit – hardened grits are no fun to remove from cookware.
Microwave Instructions:
Put grits and water into your microwave-safe bowl and stir. Microwave on high for about 2 1/2 minutes.
Stir, then add the cheese, garlic powder and paprika. Continue microwaving for about another minute or so, or until the cheese melts.
Remove bowl from microwave, stir once more for good measure, and enjoy. Again, they’ll be hotter than you think, and scalding hot grits don’t slide down the throat too pleasingly. I promise.
Okay, here are some more tips. If you don’t want or like cheese in your grits, then just leave it out. I still add the garlic powder and maybe a touch of salt when I have plain grits.
Also, if you like things a little spicy, have some Tabasco sauce on hand and stir a few drops in before you eat.
Finally, growing up, I always put a small slice of butter on my plain grits, and I’m sure it would be good on The World’s Best Grits (with Cheese), too, if you like butter.
So, that’s all for today, and in the spirit of breakfast for dinner, next time we’ll do the easiest biscuits you’ll ever make (not from a can).
Easy? Yeah. Cheap? Pretty much. Just Eat.

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