Club Baked: Baked Cheese Grits

This latest Club Baked pick had me skeptical at first. First, because I've never in my life had grits, and the only grits I've ever seen were sketchy looking puddles of white mush at southern diners. Looked more like something that you would feed someone with no teeth or taste buds than something I would want to consume.

Also, it seemed like a lot of work. Constant stirring - for 20+ minutes. All I can say is that the thoughts running through my head as I stirred and stirred and stirred some more were "These better be good" and "This better be worth all of this." (I can get a bit cranky if I'm hungry)


Luckily, after all that stirring, and grating and stirring some more I ended up with something that is actually pretty delicious. I get it now, southern peeps, grits are pretty delicious. With all the fat in there though, they better be. Although I'm still skeptical of those white piles of mush at the diner.

I ended up substituting goat's cheddar and another soft goat's cheese for the monterrey jack and sharp cheddar, but I don't think it affected the end result much. I did end up making half a recipe, which I think will still end up being 4 servings for us.


These grits are creamy, cheesy with just a bit of bite from the stone ground grits. I think it's more of a weekend breakfast than a weekday, but I could just as easily see it as a dinner side dish in place of mashed potatoes and the like. I'm pretty glad I sucked up my skepticism for this recipe and gave it a try. Find the recipe over at Lisa's blog and the other baker's results at the Club: Baked blog.


5 comments:

  1. This looks delicious! I love the goat cheese!

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  2. I love the addition of goat cheese. I want to try other cheeses with these. Beautiful.

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  3. I could eat grits with every meal, when I get a bit more settled, I'm going to experiment with my slow cooker, I've been wanting to fry some up polenta style as well, which I hear is awesome!

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    1. Oh, let me know if you find a good way to cook grits in a slow cooker. The only part I hated was all the stirring, but even with that, they were so worth it!

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  4. Please let me know if you find a successful slow cooker recipe for grits. I have tried several, and they have all been phenomenally bad! They are lumpy, and take on a very unsavory flavour. At this point, I am ready to issue a challenge to anyone who can duplicate the flavour and texture one obtains from the traditional cooking method!

    I use this recipe I got from an old Gullah cookbook, and I defy anyone to tell the difference from regular and quick grits using this method.

    https://www.facebook.com/notes/roy-cross/how-to-make-grits/10150355579812623

    Let me know if I need to translate the Gullah for anyone!

    Roy

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