By Cassie Johnston
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Growing up in the Southern Midwest left me in a bit of a weird place when it comes to culture. I grew up 30 minutes away from the Kentucky border. Kentucky is decidedly the gateway to “the South” but no one would ever consider Indiana southern. So I grew up living in a Yankee state butted right up to the South.
When I moved 90 minutes north to go to college, people thought I was so backcountry. In high school, people made fun of me because I didn’t have an accent, but when I moved to college, I got made fun of for my Southern accent. Coincidentally, it has all balanced out now and I have a pretty neutral accent.
This weird gray area is where a lot of my food influences come from. I grew up eating grits, fried chicken and hominy. And it wasn’t until I got to college that I began to realize that not everyone knew of these kinds of foods. Some of my friends didn’t even know what grits were! The horror! And go figure, I go and marry the ultimate northerner. Babyface definitely had never had grits before I came ’round.
Anyway, that’s a long way of saying that I love, love southern food, even though I’m technically a Yankee. And Babyface does, too! This dish is one of the more perfect of the southern classics. Cheesy, stoneground grits are topped with some plump shrimp sautéed in a garlic pan sauce. My favorite part of this dish is that it is perfect for the nights when Babyface is working late and I’m on my own. It comes together in 15 minutes and makes a perfect single serving. Of course, just double, triple or quadruple the ingredients for two or more servings.
Try to grab stoneground grits if you can find them. If you are way up north, you might not be able to find anything labeled grits anywhere. If so, look for coarsely ground cornmeal or polenta. They are pretty much the same thing just under different names. If you are in a real pinch, you can use finely ground cornmeal, but it will render a much smoother and pudding-like grits. Which I think is a bummer.
Adapted from Eat, Live Run
This dish is one of the best comfort foods I know. If you like the result, try the cheesy grits as a base for lots of other dishes. Use it in place of pasta for a red sauce or a mushroom sauté.
Keywords: entrees, seafood, shrimp, grits
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How interesting! I grew up in NJ, but I now reside in SC, so there’s a huuuuge cultural difference, especially with food. I love southern food and shrimp and grits was one of my favorite dishes before I went veg. Cheese grits = sooooo yum!
That would be a huge cultural shift! What kind of foods are popular in NJ?
Looks super yummy!!
Thanks! It is super yummy. Highly recommended!
Born and raised in the south, so yes, I’m all about Southern cuisine. I used to love cheese and grits before I became veg. It’s very popular here in SC.
Mmmm, so good! I remember going on a trip with some friends in college to Tennessee and we stopped for breakfast and were served grits and everyone was like, “Uh. What’s this funny looking oatmeal?”
LOL…that is funny. I was born and raised in TN,and we ate grits once in a while growing up, but I didn’t really eat a lot of them until I moved to SC about 11 years ago. Rice was our main breakfast grain in TN.
YUM! I’ve been wanting to try to make grits but my husband supposedly doesn’t like them (I don’t think he’s tried them, to be honest, then again, neither have I)
Can’t wait to try these!
I have to admit to ya, the other day I craved grits and usually eat them plain but remembered a blog post about mixing cheese and bacon in with them. Couldn’t remember where though. What I did. 2 oz Romano Cheese, two slices Oscar Myer Ready serve Bacon (17 calories a slice…yumm) and two packets instant grits. Microwaved together with some water and so very good.
Hi! Can i make it with regular grits and not stoneground?
I’ve never made grits, but it;s a favorite when my husband and I visit my parents in SC – looking forward to trying this
I’ve never tried grits before, but gosh you make them look and sound so tasty!
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