A few years ago Alton Brown did a funny episode of his show, Good Eats, about corn meal. His premise was that he had to explain to someone from South Carolina and someone from Southern Italy (at the same time) that grits and polenta are actually the same thing. In the show, neither were happy to hear it, but it’s true.The main difference between the two seems to be the ingredients used to embellish them. Put in butter and cheddar and they are grits. Use olive oil and Parmigiano Reggiano and it’s polenta. Either way, if you ask me, it’s good.
This cheesy grits recipe is nothing unique, but that doesn’t mean it’s not good. It’s creamy and rich, filling and warm, and pretty hard to pass up. It make a great backdrop for anything from scrambled eggs, to shrimp and scallops, to sausage and peppers, to… well, tune in tomorrow and I’ll show you something awesome to pair them with!