Kiss my Grits!

Post image for Kiss my Grits!

by JenniferA - Bread and Putter on May 24, 2011

No, really.  Kiss them.  They are yummy and after you kiss them, you’ll want to gobble them up.  Once again, Fine Cooking magazine arrived in my mailbox and in no time, I wanted to cook most of what I saw on the pages.  And especially when I saw Pam Anderson’s latest article on vegetarian grilling – I wanted to grill just about anything and everything.  But the weather has not been particularly cooperative here in New England the last week or so, and the produce is a long way away from being fresh and local. I had to take matters into my own hands.


This recipe calls for fresh corn and tomatoes but of course I don’t have that yet. I used frozen corn and Campari tomatoes and roasted them in the oven. I didn’t have quite enough tomatoes either, so I added a small can of tomato sauce to the grits while they were cooking.


Yes, grits! Having lived in New England all my life, grits are not something I grew up with. But I wasn’t afraid. After all, polenta is just fancy Italian grits, right? I like polenta! I wasn’t sure about this quick cooking though. All I could think of was that scene from My Cousin Vinny. “No self-respectin’ Southerner uses instant grits.” But this package says quick, not instant, so maybe it would be okay. Or maybe I’m just a fast cook!


The grits thickened up nicely in far less than 20 minutes, but anything could have happened at the Sac-O-Suds in that amount of time. I can’t be sure and I might need thicker glasses. As for the grits, they do hold water. And tomatoes and cheese and corn. And you should add this different side dish or veggie main to your repetoire right away, grill or no grill. Am I sure you’ll like it? I’m positive.

Did you like this? Share it: