Quick and Spicy Cheesy Grits

This post was written before the devastation in Oklahoma. Sending best vibes and thoughts to those caught in the disaster. Visit here to find how to help.  

Don’t think that something instant can’t be wonderful.

Instant oatmeal? Awesome

Instant messenger? Addictive

Instant road rage relief? The person who invents this is going to be a millionaire and a Nobel Peace Prize winner.

5 minute grits fall into this category of “instant and great.”  They are way faster to make than the traditional stuff, but are still creamy and satisfying, and – bottom line – can be made last minute.

When you add mix ins, these get even better.

So, if you have 15 minutes and some ingredients on hand, you have a side dish of which you can be proud.

Quick Spicy and Cheesy Grits

2013-05-16 pix Ingredients:

1/3 cup quick cooking grits

enough chicken broth to make the grits, according to the package directions (probably about 1 1/3 cups)

1 jalapeno, diced

1/3 cup cheddar cheese, shredded

1/4 cup cleaned and diced cilantro

4 scallions, diced

salt and pepper to taste

garnishes like sour cream, hot sauce, and/or avocado

pix 002 1. Prepare the grits according to directions. Be sure to stir when the grits start to thicken so they don’t stick to the bottom of the pot.
pix 003 2. In about 5 minutes, or after the grits have gotten thick, like this, turn off the heat.
pix 004 3. Now, just dump in the mix ins and stir.

pix 005 4. Taste for seasonings, and…
pix 006 5. Serve

This simple recipe has become a staple in my repertoire. The cheese melts into the grits, making it gooey and tangy. The warmth wilts the cilantro, releasing it’s fragrance. The jalapenos are spicy; tempered by the cheese and the avocado. The real trick here is to use chicken stock when you make the grits. That adds a strong backbone that really enhances the corny taste. This is awesome with bbq chicken or as a side to taco salad.

It’s not only  grits, it’s instant joy.