kiss my grits

20160425_142223.jpgHello, 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.

grits part 1grits part 2No grits on my shelf, no. And the local grocery store only offered Quaker’s 5-minute version, which I purchased and used in what turned out to be a recipe I enjoyed very much.Baked Cheese Grits, here we come.

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!

habanero sauce

In went the touch of heat.

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.

Baked Cheese Grits resting on a Christmas present from my daughters. Aren't they precious? Ha.

Baked Cheese Grits resting on a Christmas present from my daughters. Aren’t they precious? Ha.

singe serving

singe serving

The second side of the recipe card made mention of Fried Grits, which thrilled me even more.grits part 2

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.

20160426_123421.jpg

fried!

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!

35 thoughts on “kiss my grits

    • Been meaning to return for a while now. Glad to be back and looking forward to visiting bloggy friends again. You’s good? Thanks for showing up my my first day back ๐Ÿ™‚

  1. So great to have you back–with two of my best friends, Butter and Cheese! And who doesn’t love a Florence Jean Castleberry reference? You’re right–my husband can make a mean jalapeno cheese grits, but even we didn’t grow up on grits in Texas since it’s not the South per se. I had only eaten the watery tasteless Cracker Barrel version of bland grits. Once I tasted his, I was a believer. So I can testify that if you don’t think you like grits, cheese (and better preparation) can change your mind!

    Speaking of cheddar, I like the way Aunt Helen wrote her double d’s in cheddar and shredded. So neat to see different handwriting. And what a fun kitchen towel LOL. I think that last idea with the fried squares is genius. Perfect for a grab ‘n’ go breakfast–but I bet I couldn’t eat just one!

    • Butter and cheese – this why you could eat just one. They are filling. So you’re telling me grits aren’t Texan? More Southern in general? So naive of all things that are not Midwestern. (and also about a lot of things that are Midwestern)

      Case in point: Had to google Florence Jean Castleberry! Just knew her as Flo. And wasn’t Tommy cuuuuuuuutttttteeee? Thinking sister Nancy hadn’t yet stolen the family acting thunder.

      My favorite thing about Helen’s recipes is the handwriting and how she phrases things. Such a personal thing.

      Jalapenos – that is what would make these grits even better! Good call, Husband of Kerbey ๐Ÿ™‚

      • Yes, grits are more Southern indeed. I’m gonna put my fingers in my ears and pretend I did NOT hear you say those words about Florence Jean Castleberry. Certainly Tommy was cute; he got more than his 15 min of fame before Nancy roared in on her motorcycle. Such nice 70s hair, Tommy/Phillip had. Hard to believe he’s 51.

  2. WELCOME BACK!!!!! And what a great post. I’m intrigued by the grits recipe, although cheese would be out in my world. The towel is a great adder by the way.

    BTW made the Chocolate Bourbon Cake for a dessert dash, it disappeared quickly.

    Can’t wait to see next week’s installment.

    • Thank you Fannie ๐Ÿ™‚ Been a while, yes, but I always knew I’d be back. Just needed to carve out time. Is there a dairy-free cheese you could use? Though corn is no, too, yes?

      Yay on the cake. Can’t imagine that would be around long at all, no.

      So how the heck are you? Glad to see much of the old “gang” still around!

      • I’m glad you were able to carve out the time. I haven’t tried dairy free cheese yet and yes, corn is out too, but it looks so delicious, there must be another way to create it. I really love the idea of the pan fried version.

  3. Welcome back Liz!! So good to see you again, as I said I know life doesn’t stop and wish we could stop time to catch up, ๐Ÿ™‚ Well even if this is a quick stop so glad you are still around!! Cheers my friend!! ๐Ÿ™‚

    • Thank you, Laura ๐Ÿ™‚ Still plowing through the same heap of recipes I was working with last year. Never enough time. Appreciate you being here very much!

  4. I’m so glad you are back, and with an Aunt Helen recipe to boot. And grits no less!! We are in grits country, and though I didn’t grow up with grits being raised in Wisconsin and am I lover of good grits. My middle son can really pack away some grits too. Cream, butter, cheese, garlic, homemade chicken stock, they all make it even better. Our farmer’s market has some great local grits we get. For some reason I never thought to fry them, not that I ever have many leftover. Since I’ve done fried polenta cakes you would think I fried grits too… Looking forward to the next cocktail recipe, I’m drafting one right now. It was tough recipe research but somebody had to do it! Welcome back!!!!

    • Thank you, Gretchen. Sounds like you have a good handle on grits! Local grits from a farmers’ market sounds waaaaaaayyyyyy better than Quaker 5-minute. Nom. Will be watching for your cocktail recipe ๐Ÿ™‚

  5. A grits recipe from my great friend Liz is a perfect way to prepare for an opening shift at the store, I’d say. Next best thing to sitting down and actually chowing on the scrumptious looking results. ๐Ÿ™‚ I’d stick with coffee this morning. Later on … Hmmmm. Let me think on that adult beverage to go with grits, baked or fried. Welcome back, Liz!

    • Kerry! You are one of the folks I can’t wait to catch up with. It was fun to return and see that so many folks are still at it. Thank you for being here and can I say I am so jealous that your husband makes cheesy grits for you! Nom ๐Ÿ™‚

  6. So glad I wasn’t imagining your ‘hiatus’ or somehow totally missing out…so fun to see you in my inbox again! I have to admit, I have never once had grits or cheesy grits or fried grits..we are bit far away in my zip code! Looks so delicious though!

    • Bonnie Bonnie Bon Bon! You are on my mind every trip to Trader Joe’s, which is not an infrequent trip. Need to know more about what you’re up to. Glad to have you here. Grits are nom. The Midwestern version of mashed potatoes and Californian version of I don’t know what. Do you have a favorite carb-loaded savory comfort food?

      • Liz!! Funny, I think of you too when I go to TJs…which is, well, very often!! Um, do I have a favorite carb loaded savory comfort food? Do birds fly? ๐Ÿ™‚ yes…French fries, mashed potatoes, sweet potatoes, bread and butter. ..should I go on?? ๐Ÿ™‚

  7. Pingback: Old-fashioned Southern comfort | food for fun

    • Thank you! Your comment made me so happy ๐Ÿ™‚ I agree that handwritten recipe cards are something special. There’s more where this came from if you click on the Helen’s Recipe Box icon. I started this project a year or so ago and have a number of recipes up. Quite the collection.

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