Grits are fabulous, to say the least. From breakfast to dinner, they are one of those food staples that are extremely versatile and can be dressed up or down to complement the occasion. For a sinfully good side dish or appetizer, Loaded Southern Grits are my go-to and always a crowd pleaser. Savory grits loaded with sharp cheddar cheese, plenty of butter, and fresh thyme marry with toppings of sour cream, bacon, chives, and of course, lots of extra cheese. Place individual servings in festive ramekins or sanitized sea shells and allow guests to add whatever toppings they desire!
RECIPE:
2 cups quick grits
8 cups water or chicken broth
1/4 teaspoon salt
1 tablespoon granulated garlic
2 tablespoons butter
1 tablespoon fresh thyme, chopped
1/4 cup sharp cheddar cheese
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For the toppings:
Crumbled bacon
Sour cream
Sharp cheddar cheese, shredded
Fresh chives or scallions, chopped
METHOD:
1. Bring 8 cups of water or broth to a boil over medium high heat. Slowly add quick grits and salt; bring grits once again to a boil. Cover and reduce heat to low. Cook for 5-7 minutes or until grits are creamy, stirring frequently.
2. Add 2 tablespoons butter, granulated garlic, fresh thyme, and cheese. Season with salt and pepper. Stir until well combined and cheese is melted. Remove from heat and while still hot transfer to ramekins or small serving dishes. Top with additional cheese. Serve to guests and allow them to garnish with toppings of their choice.
