I’ve had grits a few times, and, to be honest, I haven’t loved them. They’ve been stodgy and tasteless. So I wanted to do something a little different with them. But nothing crazy fancy, I wanted to keep it simple! So I used half milk/half water to make them, and I steeped this mixture with some aromatics as it was warming. Once the grits were cooked, I added eggs and cheese, and then I chilled the mixture for a while, because I had to get the boys from school!
These turned out really nice. They were so far from stodgy that they were almost delicate. A little crispy on the outside, but with a nice, soft, flavorful and comforting interior. We ate them with a red lentil cashew curry, which I’ll probably tell you about later. But they would make a nice meal with some greens, potatoes, and maybe a fresh tomato sauce, or some beans. Anything, really! And I think they’re gluten free.