Kiss my grits.” — Florence Jean “Flo” Castleberry on the 1970s sitcom “Alice.”
Not a fan? This recipe might change your mind
Grits are porridge made from corn that’s ground into a coarse meal and then boiled. Hominy grits, famous at Waffle Houses across the South, are made from hominy, corn that has been treated with an alkali in a process called nixtamalization with the cereal germ removed. Grits usually are served as a breakfast side with butter, salt and pepper. This recipe brings that side to the forefront as a skillet dish for six.
“First introduced by Native Americans in the 16th century, grits have been transformed from a traditional breakfast item to a popular dish seen on menus nationwide,” according to culturetrip.com.
If you have ever considered grits as overrated dinosaurs from the Old South, wait until you try it like this. Like its dinnertime counterpart — shrimp and grits — this will change your opinion about the heights well-prepared grits can attain. Acting as the base for a full breakfast in a single dish that can serve a family, it also will be right at home with brunch, Ramos Gin Fizz and Mimosas.
TEXAS GRITTY SCRAMBLE
Photo by Jennifer Reynolds
INGREDIENTS
1½ cups water
½ cup quick grits uncooked
1 tablespoon butter
1 cup shredded cheese (sharp cheddar, Swiss, mozzarella, Colby, pepper jack or any combination
6 large eggs, beaten
1 cup cubed ham, tasso, andouille or cooked bacon
2 tablespoons sliced green onion
½ teaspoon salt
1⁄8 teaspoon pepper
1⁄8 teaspoon cayenne
DIRECTIONS
In a large skillet, bring water to a boil. Slowly stir in grits, reduce heat. Simmer 3-5 minutes until thickened, stirring frequently. Stir in butter.
Combine ½ cup cheese with the remaining ingredients, mix well. Pour into grits, stir lightly. Cook over medium heat until eggs are soft set and cheese is melted, stirring occasionally. Do not over mix. Sprinkle with remaining cheese. Serve with hot sauce or Sriracha.
To substitute regular grits, increase water to 1¾ cups and simmer time to 12-14 minutes.
Phil Newton is a Galveston baker/cook. He’s the owner/operator of Stiglich Corner with partner Cindy Roberts.
