Still Loving Grits

by HEAB on September 2, 2010

A savory and a sweet bowl to share with you…


Southern style grits with a Middle Eastern twist.

For the bowl pictured above, I made 2 servings of Quaker grits cooked in water and salt with 1/2 TBSP butter stirred in after cooking and topped with 1 strip of bacon, pepper, and hummus.

Next up, we have chocolate protein custard grits…


Recipe: Cook 2 servings grits with water and 1 whole egg (add egg towards end and continue stirring over low heat until egg is cooked through). Remove from heat and stir in 1 scoop protein powder of choice (I used Jay Robb’s chocolate rice). Finish off with toppings, mine being Naturally Nutty Trail Mix and White Chocolate Coconut peanut butter.

After this morning’s post, I can’t wait to get back home to Nashville and try some of your suggestions, especially for polenta. I’ve eaten polenta but never made it myself, and many thanks to reader Ellen for explaining the difference. Grits are ground hominy while polenta is made from whole corn.

Do you think all these bowls of grits will help me run as fast as Ryan Hall? 😉

What’s your favorite recipe for savory hot cereal?