Living the Good Life- with Grits

I know this is a bit of a departure for me. But seriously- check out these grits with grilled sweet corn, grilled onions, jalapeno peppers and sharp cheddar cheese.  Amazingly delicious!

Grits are a corn based, sometimes breakfast, sometimes dinner, always delicious cereal type food.  Is that clear?  Grits are similar to something like polenta, which is another corn product.  Essentially grits are coarsely ground corn.  They’re popular in the Southern United States, where they know how to do them up right with butter, cheese and bacon.  Bless them for they’re fantastic use of fat.  Seriously.

My grits were cooked in water and salt, then graced with a generous pat of butter.  I grilled up some fresh sweet corn, onions and jalapeno pepper until they were nice a browned then layered that on top of the cooked grits.  The whole dish was topped with a handful of grated sharp cheddar.  I had a tub of sour cream ready too, just in case I needed an extra dollop of richness…. but I decided to be reasonable and skipped the sour cream.

With a little creativity, you can add anything you like to grits.  Whatever you’re in the mood for!  I’ll also post a sweet version of grits sometime soon!

The recipe below follows the water/grits ratio suggested on the box that I bought.  You may want to follow the directions of you particular brand.  Now….. go and make!

Grits with Grilled Corn, Onions, Peppers and Cheddar Cheese

Print this Recipe!

1 generous serving

1 1/2 cup water

6 Tablespoons quick cooking grits (not instant)

2 dashes of salt

1 Tablespoon unsalted butter

pepper to taste

1 ear sweet corn, fresh

1/2 jalapeno pepper, diced, without the seeds

2 Tablespoons diced onions

1 Tablespoon olive oil

1/3 cup grated sharp cheddar cheese


Cut corn of the ear, dice jalapeno pepper and onions and saute in olive oil.  Cook over medium heat, stirring occasionally, until well browned, about 5 minutes.  Remove from heat and set aside.

In a small sauce pan, bring water to a boil.  Add salt.  Slowly stir in the dry grits.  Cover and cook for 5 to 7 minutes, removing the cover to stir occasionally.  Remove from heat and stir in butter until melted and pepper to taste.   Top with corn and onion mixture and grated cheese.  Enjoy!


[adthrive_ad id='JoytheBaker_Below_Post_300x250' center='1']

15 thoughts on “Living the Good Life- with Grits

  1. I’ve just discovered your blog and even though I’ve already finished dinner I want to taste everything you’ve got posted. Grits are amazing when done right, I’ve never possessed that skill but you’re going to have me in my kitchen this weekend I can feel it!

  2. Those grits look seriously good! I live in Alabama so grits are a staple here but I haven’t had them this way. Can’t wait to give this recipe a try!

  3. My Granddaughter Joy has really got the food down pat.
    The cakes are my type of food.
    Keep up the good work and looking forward to seeing you this summer from Palm Desert.

  4. Somebody seriously needs to come to Canada and teach us to make grits. We can’t even find them in our grocery stores so this whole food group is a total mystery.

  5. I’ve had polenta, but still haven’t really tried the grits version – this recipe is most likely going to change that. Soon. Very soon. Yum!

  6. My all time favorite grits breakfast include crumbled bacon, grilled onions, and sour cream with the usual salt, pepper and butter. It’s even good with bacos, no butter and fat free sour cream if your are calorie concious.

Leave a Reply