Are grits only supposed to be eaten at breakfast? If not, when?  We love them at any meal.  Sometimes it is a simple side, and sometimes it is part of a scrumptious main dish.  Aunt Alisa often serves these grits as part of a Cajun meal with her French bread, gumbo, and spicy chicken and shrimp.  It is delicious with her Cajun cream sauce drizzled over the top.  Nana enjoys this recipe of grits with her spinach cream sauce ladled over the top.

Ingredients

• 2 tablespoon bacon grease
• 12 ounces frozen sweet corn (thawed)
• 2 cups of chicken broth
• 2 cups of half & half
• 1 cup grits
• 2 tablespoons butter
• ¾ cup grated cheddar cheese

Instructions

• Heat bacon grease in a skillet on medium high heat. Stir in corn and cook until corn begins to turn a golden brown. Remove from heat and set aside.
• Combine chicken broth and half & half in a large pot. Bring to a boil by heating on medium high heat and stirring continuously.
• Once the mixture boils, stir in roasted corn followed by gradually stirring in 1 cup of grits. Cook on medium, stirring occasionally for about ten minutes.
• Once grits have thickened, remove from heat then stir in butter and grated cheese.

“O taste and see that the Lord is good: blessed is the man that trusteth in him.”
Psalm 34:8