After I blogged about oatmeal a few months ago, Gay Ousley commented that grits made a great resist. Grits aren't something I keep in my pantry, after a disappointing experience eating them a number of years ago, so I filed that information away for "someday". Then I saw a recipe in the newspaper a few weeks ago for cheesy jalapeno grits. Hmmm - cheese, butter, jalapenos - how could that be bad? So I decided to try them - for breakfast and as a resist.
Now I am a full blown grits convert. Not only was the breakfast casserole great, I loved the pattern they created on cloth. I had no idea what sort of water to grits ratio to use, so I tried two versions on one piece of cloth. The left side was 1 package instant grits to1/4 cup water. The right side was 1 package instant grits to 3/4 cup water. I love them both. Thank you, Gay for the suggestion! So, I see I need to do some more experimenting with grits. Off to the store, because I finished the last of them for breakfast!
Update 1/10/11 - The link to the grits recipe is no longer valid, so by request, I have included the recipe below.
Cheesy Jalapeno Grits (recipe from the San Antonio Express-News)
2 cups quick cooking grits
1 1/2 cups sharp cheddar cheese
1 stick unsalted butter
3 teaspoons Tabasco sauce
3 large eggs, well beaten
2 jalapenos, finely diced
1/4 cup chopped canned green chiles
Garlic, salt to taste
Heat oven to 350 degrees. Cook the grits according to package directions. Remove from heat and add remaining ingredients. Stir well. Pour into buttered 9 inch baking dish. Bake for 1 hour. Cool slightly before serving.
I've omitted nutrition information. You really don't want to know!