Southerners eat them. A lot.
Some like them sweetened with sugar and drowning in butter.
Some like them with salt and pepper and drowning in butter.
Some don’t have a clue what they are.
I tend to laugh when some snobbish foodie goes on and on about how wonderful polenta is, then if they are asked about grits, all you hear is crickets. Grits and polenta are both ground corn, with a few differences. Think of them as cousins. What you can do with polenta, you can do with grits.
Polenta is often served as a base for a stew or braise. So are grits. And that is where my recipe comes in.
I am doing some recipe development work with Cut ‘N Clean Greens, and wanted to make a comforting dish. A dish that reminds me of home.
If you are looking for a great recipe for a lazy Sunday brunch, this is it. Sauteed Chard and Tuscan Kale with Andouille Sausage on a bed of Cheese Grits. All you need are some biscuits and a glass of champagne.
Click here for the recipe for Greens N Grits.
I may receive compensation in either monetary or product form for my recipe development. I take pride in working with products that fit my brand and will be beneficial to my readers. All opinions are my own.