What is "Grits Club," you ask? Well, Grits Club is nothing more than a bunch of folks who love grits, band together, and order cases, stone-ground to order, en masse from Hoppin' John's. I had the opportunity to join Grits Club this year, and I'm so glad I did. I can't think of a better supper on a cold, blustery, damp, late fall evening than a big plate of cheddar grits, covered with sautéed greens and caramelized onions, can you?
Cheddar Grits with Greens and Caramelized Onions
1 c whole milk
1 1/2 c water
1/4 tsp salt, or to taste
1/4 tsp freshly ground black pepper, or to taste
1/2 c stone-ground grits
1/2 tbsp unsalted butter, at room temperature
2 oz shredded sharp cheddar cheese, at room temperature
sautéed greens (kale, collards, chard, spinach, whatever)
caramelized onions (at least 2 tbsp per serving)
1. Bring the water, milk, salt, and pepper to a boil in a medium saucepan. Whisk in the grits slowly, and continue whisking constantly for about three minutes. (You may need to turn the heat down to medium-ish at some point.)
2. Turn the heat down to low (and use a heat diffuser,) cover the grits, and simmer, stirring occasionally, for 40 minutes.
3. Whisk in the butter and cheese. Serve big plates of grits covered in sautéed greens and caramelized onions. Eat immediately.
I recommend making only as many servings of grits as you will consume in one sitting. (So, if you are cooking for just yourself like I am these days, cut the grits recipe in half.) I find leftover grits much less appetizing, although many don't mind them at all. Greens and caramelized onions both keep beautifully, so feel free to make a big batch of each up front. (Caramelized onions freeze well, too -- I recommend making TONS in the fall, freezing them in 1/4-cup size plops on a parchment lined baking sheet, then transferring to a zip-top baggie to be enjoyed throughout the winter.)
What are your favorite toppings for grits? What makes your workplace quirky?