Cheeeeeeese Grits

In recent weeks I finished going through The Pioneer Woman Cooks by Ree Drummond.  Maybe you've seen it on my reading list...?  I think I mentioned it at some point, being so impressed with her hearty dishes.  And as someone with a fast metabolism who also happens to be nursing, hearty-n-fillin' is right up my alley.  So neccessary for happy days.

The most fabulous discovery gleaned from it was a recipe for Cheese Grits.  Cheeeese, George, cheeeeeeese.  It is SO GOOD.  Perfect with breakfast, lunch, or dinner.  Scrumptious warmed up over low heat in a cast-iron skillet.  Filling.  Nutrient-dense.  A great accompaniment for pretty much anything.  And it makes a large amount, so there are leftovers for almost a week.

That pretty much fills all my requirements, howz abouts youz?

CHEESE GRITS

• 9 cups water
• 2 cups grits (coarse-grind cornmeal)
• 4 (warm) eggs
• 12 TBSP (1.5 sticks) butter, chopped
• 3 cups grated cheese
• 4 garlic cloves, minced
• 1/2 tsp cayenne pepper
• 1 tsp salt

First, I soak the grits in 1.5 cups of lime water (like the cornbread I make) for 7 hours.  Quoting myself from the cornbread post, soaking corn with lime is a traditional practice, one that releases the full spectrum of B-vitamins; and arguably, fuller flavor as well.

• With soaking, I cut the water down to 8 cups
• Let the eggs come to room temp. and/or soak in hot tap water while cooking the grits
• Pre-heat the oven to 350 F 
• Bring the water and grits to a boil on the stovetop and simmer until done
• Stir in the (warm) eggs, butter, cheese, salt, garlic, and cayenne
• Pour into a well-buttered baking dish and bake for 30-35 minutes until hot and bubbly
• FYI: Grits will become firmer as they cool

What led me to soaking grains...?

Again, quoting myself, . . .[from the cookbook] Nourishing Traditions by Sally Fallon. Truly, this cookbook has been a radical influence on my understanding of food: as nourishment vs. hunger-filler, traditional ways of preparation, vital nutritional fats, etc. It has given me a sense of direction, not to mention form and substance, to my whole foods gut instinct. (Which is, basically, "If it doesn't occur in nature, or you can't create it in your own kitchen, don't eat it.")


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