Grits to me are like Cream of Wheat. They are just so comforting. You can sweeten them up, like breakfast cereal, or jazz them up like I did Friday night.
This recipe is from Southern Living, and normally I would not make such a decadent side dish (I should say fattening instead of decadent), but we were having eggs for dinner. I guess I gave myself permission to live it up a little because eggs are so plain. I splurged on some good Gouda, which I think made a difference. You could, however, skip the Gouda and the dish would be wonderful. In fact, plain grits would be great with this Tomato Gravy. It's so yummy. I ate the grits and gravy leftover for lunch on Saturday and it was just as good.
This photo is from Southern Living. While the Tomato Gravy recipe was published with the Creamy Grits recipe, I imagine that these grits pictured are plain. My Creamy Grits had a definite yellow color from the cheese.
Gradually stir about one-fourth of hot grits mixture into eggs; add egg mixture to remaining hot grits mixture, stirring constantly. Pour grits mixture into a lightly greased 2 1/2-qt. baking dish.
Bake at 350° for 35 to 40 minutes or until golden brown and bubbly around edges. Let stand 5 minutes before serving.
Makes 8 servings
Sauté garlic and onion in hot oil in a medium skillet over medium heat 5 minutes or until tender. Stir in tomatoes; reduce heat to low, and simmer, stirring occasionally, 20 minutes.
Stir in whipping cream and remaining ingredients; simmer, stirring occasionally, 4 to 5 minutes or until slightly thickened.
* I had ground thyme and just used a pinch.