Grits is a very popular dish in the American South, traditionally cheap and readily available. Made from ground dried and hulled corn kernels, it can be boiled, baked or fried. Everyone has their favourite recipe, savoury or sweet.This recipe is a tasty, savoury porridge, flavoured with cheese, but a mixture of goat’s cheese and semi-dried tomatoes would also work wonders. It's delicious served with fried chicken or other Southern dishes.
- 500–750 ml (2–3 cups) water
- 2 cups grits (or instant polenta if you can’t find the real thing)
- 2 tbsp butter
- salt and pepper
- dash of buttermilk
- 3 tbsp grated extra-tasty cheese
- dash of sweet paprika (optional)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Heat the water in a saucepan until almost boiling, then add the grits, butter and salt and pepper to taste. Bring to the boil, then reduce the heat and cook for about 30 minutes or until the grits are the consistency of mashed potatoes. Stir in the buttermilk, cheese and paprika (if using).