I never thought I liked grits, because my only exposure growing up were the instant version made with water. Hard, little balls, tasting like water with fake butter would be my description. But, my little sister loved them so much, she actually followed the advice from the show “Alice” and kissed her grits. Funny she is the family’s picky eater.
Grits are a Southern staple, and growing up in California I’m pretty sure we are one of the few families who ate them. My roots are in Maryland, which in my opinion is half southern and half northern in culture, and the food reflects more of a southern tradition. My Mom-Mom grew up in Appalachia and some of those food traditions were reflected in my mother’s cooking. I’m glad years later I gave grits a second chance, and plan to try some more adventurous grits recipes.
This recipe is on my Christmas breakfast table each year, along with pickled red and green pears. Grits might be American peasant food, but gussied up it’s worthy for special occasions.
Fish, grits and collards
Life is good where grits are swallered
By Roy Blount, Jr.
Cheese and Sausage Grits Casserole
3 cups water
1 cup half-and-half
1 teaspoon salt
1 cup stone-ground grits
8 ounces shredded sharp Cheddar cheese
1/2 cup butter
1 pound bulk pork sausage
1/2 cup milk
Bring water and half-and-half to a boil. Add salt and slowly add grits. Simmer until thick. Meanwhile, cook the sausage and drain.
After the grits are done, add cheese and butter. Stir till melted. Beat eggs with milk in a separate bowl, then add to grits mixture. Add sausage. Pour into a prepared casserole, and bake for 50-60 minutes.