Hello, WordPress world. My but I’ve missed you. Offline life has completely taken over for me and it’s been nearly a year between posts. Never my intention to let things go so long. But here we are (thank you that you are here) and here we go.
One reason for return to food for fun musings is Great-Aunt Helen’s recipe box, still sitting on my kitchen counter and still full of recipes to be made. That and the alternating Cocktail U series were not yet ready to be retired. If you’re new here (or need a review as it’s been so derned long), you can find the history of what’s happening here.
A recipe for baked grits wasn’t what I’d expected in the recipe box belonging to my Midwestern great-Aunt, circa 1950s. (though note that this recipe is dated 1993, so relatively recent) But there it was. And my friendship with fellow blogger, Kerbey of Texas, has long had me curious about grits. Her husband makes a mean bowl of grits (or so I infer), which intrigues me so. My Minnesotan cuisine doesn’t bring me much opportunity to enjoy this Southern mainstay.
The process was simple and I soon had a bubbly saucepan of cheese grits to pour into a greased casserole for baking. But wait. Did the recipe also call for hot pepper sauce? Indeed!
The final dish was fantastic. Simple, sustaining. I’d eat it for breakfast (with maple syrup, yes), lunch, supper, or anytime between. Great-Aunt Helen kept this recipe around for a reason.
The second side of the recipe card made mention of Fried Grits, which thrilled me even more.
I dutifully refrigerated what we didn’t eat and next day, cut the grits into squares. Note that I did not make the grits in a 9×5-inch loaf pan, but I don’t see why that would matter. Any shape or size of fried grits is fine by me.
Per recipe, no extra fat needed to fry. The grits already contained 2 tablespoons butter (no I did not use margarine)–plenty to seep out for frying, so I fried the pieces in a dry skillet until golden brown and they were fabulous.
I heart Baked Cheese Grits; here’s hoping you do, too. See you next week, when we hunt down an adult beverage to accompany these grits. If you have suggestions, would love to hear from you!