Lulu's Grits
By: Louise Fadness
Published: Sunday, July 11, 2010 - 5:15pm

Ingredients




2 cups water or broth
1/4 cup finely chopped scallions
1 tablespoon fresh thyme leaves
1/2 cup grits, found in the hot cereal aisle
1/2 cup shredded cheddar or 4 cheese blend
2 tablespoons parmesan (optional)
salt and pepper to taste
1 tablespoon butter or margarine (or more, to taste)

Preparation

1 Combine liquid, scallions and thyme in a nonstick saucepan. Heat to a boil, then gradually add grits in a stream while whisking to minimize lumps from forming.   2 When liquid returns to a boil, reduce heat to low and cover. Cook gently for 15-20 minutes, stirring occasionally. Mixture will thicken. The longer you cook it, the softer the grits will become.
 3 When cooking is complete, remove from heat and add cheeses; whisk to incorporate. Add salt, papper and butter and stir again. 
 4 Let mixture rest for about 1-2 minutes. Makes a great side dish as a substitute for mashed potatoes or rice. Also makes for a hearty breakfast alongside an omelet.

About


One of the last grist mills in North Carolina provided my friend with a variation of this recipe when she purchased his grits. I plan to experiment with the addition of finely minced garlic and substituting swiss cheese for the cheddar. Oregano or a Tuscan herb blend would be an interesting substitution for the thyme. This is a basic but versatile recipe. I have eaten a lot of polenta in my day, but this recipe is less labor intensive and, in my humble opinion, just as satisfying!