5 Brunch Dishes That Will Make You a Grits Fan

There are three reasons why people don’t like grits: They’ve had low-quality grits, they’ve had badly-prepared grits, or they haven’t had grits at all.

If you’ve only encountered grits on a cafeteria line, for example, you might have dismissed the breakfast classic as bland goop. But the best grits taste distinctly of corn, and have a compellingly coarse texture worthy of their name. Many small mills throughout the South produce excellent grits; if you can’t find them in your supermarket, it’s worth placing an online order.

And once you’ve stocked your pantry with kissable grits, you’re well on your way to a memorable brunch dish. The following five recipes are guaranteed to convert the most committed grits skeptic:

Breakfast grits

Like pasta and rice, grits should be boiled with care. This recipe for basic grits calls for cheese, but if the grits are intended as the backdrop for a very flavorful dish (such as grillades, a traditional Louisiana pairing), consider omitting the cheese.

Grits are the start of a great brunch.

Old Charleston Style Shrimp and Grits

There are two primary versions of the dish that’s become synonymous with the Lowcountry: One is saturated with cheese and cream, while the other sports a brown sauce. This recipe splits the difference, calling for half-and-half and chicken broth.

Old Charleston Style Shrimp and Grits | Photo by naples34102

Kentucky Garlic Cheese Grits

There’s ongoing debate in the South over whether hush puppies, another great corn-based dish, ought to be dressed with butter or hot sauce. These grits fall on the hot sauce side of the line, incorporating peppers and garlic that give the grits pep.

Grits and Ham Casserole

Grits go well with nearly any breakfast meat, but ham is a popular choice, partly because smoky pork and sweet corn have a long shared history. This casserole is ideal for a crowd, and leftovers can be frozen.

Green chile-and-egg grits

If you like tamales, you’ll love this combination, which goes to show that grits operate perfectly well outside of Southern cuisine. Eggs and grits are always delicious together, and especially so in this smart Southwestern dish.

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