Ever since the 1991 movie "Fried Green Tomatoes" I've wanted to try making these in my own kitchen. Too bad it took me so long, as they are truly delectable!
I tried them once and LOVED them. I tried making them once too, but they weren't as good. I decided it was because I didn't use cornmeal. I've never bought it or used it, but now I think I should.
This is the season for tomatoes and you've got me all excited about this! Maybe tonight!
We have steak on our menu for next week, but my husband just mentioned recently that he doesn't like grits. I think they sound good with the cheese added. Maybe......
I'm about 99% positive that if you make these grits, your husband will kiss you. I've turned more people on to these who HATED grits! Myself included! I have a newlywed who works for me that made these the other night - she's not crazy about grits and hates blue cheese but I had previously taken her to a restaurant that served them. She's addicted!
On my Container Forum we were talking about Cheese grits - I loved Neals comments:
For the grits I made last night, I used Gorganzola which is just another form of Blue Cheese from a different region. Either one works but I think the Gorganzola is creamier, doesn't have as many blue viens to discolor the recipe, and melts better. When you add the cheese, just keep tasting and adding more if you feel the need. Add water also if things start to thicken up too much. I add chicken broth to cook the grits and I think it makes a difference! You can also use regular grits, but I kind of like the yellow stoneground which you can easily find.
Aka: “Kat’s Kitchen”. A warm and friendly place to really talk about good food, tell stories and share recipes from days gone by. Good down to earth cooking with an ethnic flair!
- I'm turning Southern Nap! I made the best "Gorgonzola Cheese Grits" to go with steak last night!
