Country Kitchen Recipes: Grits revisited

A couple weeks ago I decided to take an adventure and bought some quick grits. Originally I wanted to buy real hominy grits, but couldn't find any at Ingles. The difference, for any yankee readers, is similar to the difference between quick oats and steel cut oats.

After reading and comparing several recipes for breakfast grits, I decided to try my hand at cooking. The first and only (to date) recipe I tried was simple. Water, salt...boil...then add grits and cook for 5-8 minutes. Despite what many may be thinking grits are not "gritty". These grits turned out rather creamy, sort of like cream of wheat. To add my own twist I topped the grits off with sharp Cabot cheddar cheese, a perfectly poached egg (yolk was runny), and a dash of pepper. It was really good! A couple days later I even made the same recipe for my wife.

Needless to say, I'm hooked on grits now and I can't wait to try some other recipes.