Grits are not something we ate when I was growing up. They were pretty much a foreign food to me.
However, my husband grew up eating lots of grits. I quickly learned how to make them, and over time have really started to enjoyed them.
Now, I still do not like just a bowl of plain grits like my husband does. Nor do I like the quick grits that so many people eat. I enjoy the old fashioned grits, the ones that are more like polenta. My favorite brand is Bob’s Red Mill
We still enjoy my crockpot grits especially for breakfast, but we like to eat them for dinner also. We eat my oven grits often, but they are more of a main dish, These grits today make a great side dish, but we like to eat them with a spaghetti or another red type sauce on top of them.
- 4 cups chicken broth
- 1 clove garlic, minced
- 1 cup old fashioned grits
- 1 cup shredded cheddar cheese
- 2 tablespoons butter
In a medium to large saucepan combine broth and garlic. Bring to a boil and slowly stir in grits. Reduce heat to low, and cook until grits are tender, about 15 – 20 minutes, stirring often. You do have to be careful cooking grits, they tend to bubble up. So, watch for this. Using a big pan keeps this from happening as bad. Remove from heat and stir in cheese and butter.