Grits - Beyond Breakfast

Grits, they aren't for breakfast anymore. In the South, we eat grits for breakfast, lunch or dinner. I've even seen grits formed into elegant little cakes, topped with various fruits and glazes and served at black tie parties. I'm serious, I really have! Maybe that will be a post for another day.

In all honesty, I really don't care for grits that much. My husband and the girls go ga-ga over grits. Any style, any flavor; it's game on for them. Since I am odd woman out on the grit or grits frontier I've had to adapt.

I made this grits side dish Monday night as the temperatures plummeted and snow began to fall. It's a cozy and tasty side that you will enjoy even if you're like me and not big on grits.

I have to give special credit to Kaitlin, she was my food stylist for this post.

I do have step by steps pictures for this post, but I am posting this from my laptop and it seems that Internet Explorer 8 doesn't let you move the pictures around. So I only have one of the finished product.

Cook 5 slices of smokey bacon, drain on paper towels, cool, crumble and set aside.

Melt 1/2 stick of butter over medium heat, and saute 1 medium size, finely chopped onion until just starts to brown.

While the onions are cooking, heat 4 cups of water to a rapid boil. Add in 1/2 teaspoon of salt and 1 cup of QUICK cooking grits. The water should still be boiling, so immediately lower the heat to simmer and cover the pot and let the grits cook for 4 minutes. You want the grits to have a thick consistency. Thicker is best for this dish.

Remove the pot from the burner and stir in the onions, 1/4 stick of butter, the bacon, 1 cup of shredded mozzarella cheese, and 1/2 cup of freshly grated parmesan cheese. Season them with salt and pepper to taste and you can kick them up a bit with a little cayenne or crushed red pepper flakes. Stir to make sure everything is thoroughly combined.

Cover the pot and let the pot and let the grits set up for about 5 minutes.

Garnish with a little freshly chopped parsley.

Grit lovers from block around will flock to your house when serve these grits. It seems they can't be kept a secret for very long.

I have to go meet a bunny about some eggs, I'll be around this afternoon/evening to check out your blogs.

Have a Happy Easter!