Grits are a Gulf Coast staple and I truly love their versatility. They are essentially a blank slate that can be dressed up for any meal. This post I'm giving you the recipe for my latest iteration of grits. Keep and eye out because in the next couple of weeks I'm going to add a dish that will pair perfectly with these.
1/2 cup of quick (not instant) grits
2 cups of water
2 tablespoons of cream cheese
1/4 cup of chopped fresh parsley
2 cloves of garlic, minced
1/8 cup of chopped green onions
1/2 tablespoon of dried oregano
1/2 teaspoon of salt
1/4 of julienned sun dried tomatoes
1 tablespoon of olive oil
In a small skillet, heat the olive oil. Add the sun dried tomatoes, garlic, oregano, and green onions to the oil, reduce the heat and sweat the mixture. Do not let it brown, just soften the garlic and onions, allowing the flavors to bloom.
In a small sauce pan, bring the two cups of water and salt to a boil. Stir in the grits and reduce heat. Let simmer for 4 minutes. Add the salt and cream cheese. Stir thoroughly to mix. Add the tomato and herb mixture and stir. Fold in the chopped parsley.
Makes four servings as a side dish.