The Most Delicious Grits. Ever.

Alright. Last week was lovely and all with the pineapple theme and everything. But enough about fruit. Let's talk about some real - bad for the figure, good for the soul - food. Just for a moment.

As you can see from my post title, there's no beating around the bush when it comes to this grits recipe. They are, indeed, the most delicious grits. Ever.  At least I think so. If you don't think so, I can promise you that you will at the very least agree that they're really, really good.


Stop making that face. I know it doesn't look all that great. There isn't too much you can do photographically for a mushy dish devoid of all color. Get over it and put a spoonful in your mouth.

Until very recently, I didn't even care for grits. {Hard to believe for a girl who was raised south of the Mason-Dixon line, I know.} For as long as I can remember, grits have been one of those things that looked awfully tasty, but when I'd eat them I'd only get as far as the "awful" part. To be honest, I thought they were kinda gross. Sort of bland and gooey, and in Alton Brown's words, not exactly "Good Eats". And then something happened.

I tried the grits at Corner Bakery Cafe when I was living in Texas. {As it turns out, I'm not even sure they have these "life changing" grits on the menu anymore. Sad.} Suddenly, I understood all the fuss about grits. They were creamy. Cheesy. Delicious. {And I'm pretty sure they maxed out one's daily allowance of fat and calories. But, damn, were they good.}  And so began my love affair with cheesy grits.

Fast forward to three weeks ago, during our trip to Gainesville to move my little sister out of her dorm for the summer. After we finished up the move, we were famished and determined to get some good college town food {didn't everything taste better in college??} before hitting the road again. Upon recommendation from our friends, we ended up at The Flying Biscuit Cafe and proceeded to wait an incredibly long time to be seated. {It was graduation weekend, brunch time, and around the time that college students finally roll out of bed. We asked for it.} I'm pretty certain you could have served me shoe leather and I would have thought it was delicious.

Everyone made their selections, and I decided to sample a few things that looked good by ordering a bunch of sides. {Best idea ever, by the way.} My sister, Mary, was sitting across from me and we decided that since I didn't order grits she'd let me try a spoonful of hers. The grits hit the table and I wasn't impressed by the look of them. They didn't look cheesy. They were awfully white. And I was pretty sure they wouldn't come anywhere close to my beloved Corner Bakery grits. WRONG.

What I discovered was that those clever souls at The Flying Biscuit used white cheddar cheese {copious amounts, in fact} giving no indication from mere glance alone that these grits were packing a seriously cheesy punch. Corner Bakery, who??? {I also discovered that I had practically eaten all of Mary's grits.} Smitten, I decided to look up the recipe and recreate this fabulousness when I had Mary and her boyfriend Luis over for brunch. It wasn't a fluke {or my ravenous hunger at the time}. They really were as amazing as I thought.

So, my friends, I give you the recipe to the most creamy, cheesy grits you will ever put in your mouth. {And if they aren't, would you please give me the exact location of the place that makes them creamier and cheesier than this? Thanks in advance. ;)}

Creamy Dreamy White Cheddar Grits

found at Atlanta Journal Constitution online, and halved, even though you'll probably want to eat 12 servings all by yourself.

• 3 cups water
• 1 cup half-and-half
• 1 1/2 teaspoons kosher salt
• 1/8 teaspoon white pepper
• 1 cup quick-cooking grits
• 1/2 cup grated white cheddar cheese - if you want to add a little more, I won't tell.
• 2 tablespoons unsalted butter, cubed

1. In a saucepan, combine water, half-and-half, salt and white pepper and bring to a boil.
2. Slowly pour grits into boiling water while whisking the entire time. (Watch out for splattering; mixture is very hot.)
3. Reduce to low heat and continue to whisk often, until thick and completely smooth, about 10 minutes.
4. Add cheese and stir gently until cheese melts. Whisk again to combine.
5. Turn heat off and allow grits {and yourself} to rest 5 minutes. {All that whisking is sure tiring. But worth it. I promise.}
6. Add butter and stir until completely smooth, silky and shiny.