The Deep South is resident to many offerings both talented and beguiling: Lynyrd Skynyrd, Jimmy Carter, and Wendy, my first serious girlfriend. If that isn’t enough, Southern cuisine ain’t bad either. Fried chicken, biscuits and gravy, and, of course, the old breakfast standby- corn grits. While often served laden with syrup or honey, my riff on this traditional morning staple is most certainly and sublimely savory. As we have hit the 199 days of chili mark, it is again time to ham it up.
6 C water
1 ½ C quick grits
1 T chili powder
1 t paprika
1 t garlic powder
1 t onion powder
1 C diced ham
1 C cubed cheese
- Boil water.
- To boiling water, add grits and seasonings.
- Heat on low and stir until the grits are thickened
- Add ham and cheese and heat another 5 minutes.
What will it take to finally convince me that it is a poor idea to cook while shirtless? A fresh set of second degree burns should do the trick. When heated to extreme temperatures, grits explode with the ferocity of a volcano. The magma-like corn mash proves less than soothing when oozes onto chest and arm. Not one to back down from a skirmish, I opted to fight fire with hot sauce. The chili grits received a near-lethal dose of hot sauce as I (now cautiously) ladled them my bowl. The good news is that the chili was delicious. As the ITP succinctly stated, “It tastes much better than it looks.” It was tasty, especially with the hot sauce. The smooth grits meshed terrifically with the chili seasoning as the ham and cheese rounded out the dish with grace and aplomb.