Contrary to their name, grits are creamy, rich, and anything but gritty. Just take a look at these eight recipes!
For the non-Southerner, the first introduction to grits often comes in the form of that most excellent of breakfasts: Shrimp and Grits. But there's a whole world of grit recipes out there to discover!
1. Maple Grits Pudding with Pecan Streusel from Gourmet - This breakfast casserole is the embodiment of comfort.
2. Poached Eggs with Bacon Grits and Wilted Spinach from Martha Stewart - Bacon grits? Say no more.
3. Grits, Cheese, and Onion Souffle from The Nesting Project - Love this idea.
4. Warm Sweet Grits with Strawberry Compote from Food & Wine - Perfect for that first pint of early summer strawberries.
5. Grits with Corn and Green Onions from Simply Recipes - A simple porridge for a cool morning.
6. Sweet Potato and Grits Spoonbread from Fine Cooking - A cross between a pudding and a souffle, this sounds like a delicious brunch dish.
7. Grits and Greens Casserole from Savour Fare - An almost-meatless version of another Southern classic.
8. Old-Fashioned Creamy Grits from Saveur - And at least once, you should try grits straight up. With plenty of butter and cream, of course.
What's your favorite way to eat grits?
Related: Warm Breakfast: Who Still Eats Cream of Wheat?
(Image: Stephanie Foley/Gourmet)
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I am so obsessed with grits...cheese grits, specifically. With roasted green chiles, black beans and pico de gallo. Ohh...I want that to fall out of the Heavens and onto my desk right now!
I eat grits a lot - the last two mornings, I've had them with a fried egg on top, letting the yolk run down into them is delicious.
I always get them from Bob's Red Mill, which are yellow. The pictures of grits I always see of recipes are white. What's the explanation?
@Bruce... The only thing I can assume is that Bob's Red Mill is using a different type of corn. If you use hominy, like most grits, soaking them in lye to release the nutritive value usually also bleaches them somewhat. When I see yellow "grits" I just assume it's really polenta.