Creole Tomato Grits
So I have to start this off by saying that I am big on trying just about anything. I am a firm believer that in order to know if you like a food or not, you HAVE to actually taste it first.
Someone please tell me what the big deal is when it comes to grits. I have tried them on several occasions, and I just don’t get it. My “beef” with grits is that they have very little to no taste. They can be manipulated in so many different ways, and you can add just about anything to them. (Examples: butter, cheese, eggs, ketchup, gravy, shrimp, fish, steak…The list goes on.) They can even be eaten for breakfast, lunch, or dinner. What is it that makes people go crazy over them? Is it taste or tradition?
I have had countless conversations with several of my friends that really enjoy grits. I guess that I should state the obvious that many of them are of Southern United States decent, where grits is probably the most popular kitchen staple.
Though I am not a fan of grits at all, I feel the need to keep on giving it a try in hopes that I will find a combination that will be appeasing to my taste buds.
This is just one of my general rants.
I’d like to hear what you have to say about this. Weigh in please.
Here are some Grit variations that give me the motivation to keep on trying…
Georgia Shrimp and Grits.
Grits with Gouda Cheese
Rockfish and Grit Cakes
Artichoke and Cheesy Grits
Green Chile Cheese Grits
Shrimp Andouille Grits
Summertime Cheese Grits with Vegetables
Mmm take a bite out of that!
