Grits Nation
A brief history and the cultural significance of our beloved Southern tradition.
Easy
40 MIN
Comfort food at its most delicious, this is a great brunch dish.
Ingredients
SERVINGS: 2 Serving(s)
- 2 tablespoons butter
- 1 cup stone ground grits
- 2 tablespoons olive oil
- 2 to 3 cups fish mixture*
- 1 cup whole milk
- 2 teaspoons garlic powder
- 3/4 cup shredded Parmesan cheese
- 1 cup diced cherry/grape tomatoes
- 1/4 cup Cilantro Aioli*
- Salt and pepper, to taste
- *If cooking the “stack” of 3 meals, you will have this leftover from Southern Fish Stacks with Cilantro Aioli.
About this recipe
This recipe is one of three meals that are made with some of the same ingredients. Cook one or try cooking them as a “stack” of three to best utilize your time and ingredients. Start with Parmesan Crusted Fish over Wild Rice with Collard Greens. After cooking that, you will be part-way toward two other meals in the stack, Southern Fish Stacks with Cilantro Aioli and this one for Creamy Parmesan Grits with Fish Cakes.
Instructions
Bring 3-1/2 cups of water and butter to a boil. Add grits, reduce heat and simmer for 20 minutes, or until water is absorbed.
In a medium skillet, add olive oil. Shape remaining fish mixture into small rounds, then pan fry them on each side for about 2 minutes, or until done.
Once water is absorbed, stir milk into grits and cook for an additional 5 to 10 minutes, stirring occasionally until milk is absorbed. To finish the grits, add garlic powder, Parmesan cheese and salt and pepper to taste.
Garnish grits with diced tomatoes and remaining Cilantro Aioli and serve alongside fish cakes.
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