Don't knock them til You've tried them: Grits.

Don't say 'ew!'.  Please.  Because if you've had grits, and didn't like them, more than likely, they weren't cooked right.  There is an art.  And salt must be involved.

I grew up eating grits.  At least once a week for breakfast, lunch, or dinner.  Piping hot grits, smothered in butter, and filled with chopped up bacon.  Still makes my mouth water just thinking about them.  They are a sort of comfort food to me.  So when I saw this recipe on The Pioneer Woman, I knew I had to make it.  And when I started getting sick...and sicker...and sicker...I started needing these grits.

Like I said: comfort food.

So make these, please.  Serve them for brunch.  PW served hers with juicy steaks.  I just ate them out of a bowl. 

Cast of Characters:

1 C. grits (either quick grits, or old fashioned.  Doesn't matter.)
4 1/2 C. water
1 t. salt
1/2 can Rotel tomatoes
1 (4 oz) can green chiles, chopped
10 oz Monterey Jack cheese, shredded (pepper jack would be amazing as well)
4 oz cream cheese, cut into cubes
1/4 t. paprika
1/4 t. cayenne pepper
Fresh ground black pepper, to taste
1 large egg, beaten

Start off by preheating the oven to 375 degrees, and buttering a 9x9 baking dish.

Bring water to a rapid boil, then slowly add the grits, stirring constantly.  Stirring it constantly while adding the grits prevents lumps.  Very important.  Reduce heat to medium-low and cook according to package directions.  (Quick grits take 5-7 minutes, Old fashioned takes a while longer, about 20-30 minutes)

Once grits are ready, remove from heat, and add the cheese, cream cheese, Rotel, and chiles.  Season with salt, pepper, paprika and cayenne.  Taste, and adjust seasonings to taste.  Salt is key.  It's very easy to not have enough salt in grits, so make sure you taste as you go.  But don't add too much.  Cuz then they are grossly salty.  Moving on.

Take about a tablespoon of the hot grits and temper the egg, beating constantly while adding the hot grits.  No need to have scrambled egg in the pot.  Dump egg back into the grits and stir.

Pour the grits into baking dish and bake in preheated oven for 45 minutes.  When you take them out, let them sit for 10 minutes or so, to firm up and cool.  They hold heat pretty well.

These are oh-so creamy and yummy and good.  I hope you'll give them a chance!

Enjoy!

Love, Liz