The South Has Risen Again!

So last nights meal was a very interesting one for Melissa and I must say she was a trooper!!  Being from the south grits are a huge stable for us.  We eat them for breakfast and dinner.  Since some people who are reading this may not know what grits are they are similar to polenta or cream of wheat... which I know doesn't explain much because all three are different.  It doesn't have a taste but you can add anything to it and it will soak up that flavor.  For breakfast I put sugar (you can put preserves or fresh fruit) in mine while my mom puts butter so it's really what you prefer.  So on top of introducing Melissa to a traditional food of the south I also introduced her to a very popular dish in the south... shrimp & grits! (keep in mind Melissa hates shrimp so hence why she was a trooper, but I offer some alternatives if you really don't like shrimp)

Side note: they don't have grits in Spain.. I brought some instant ones with me!

Ingredients

1 cup stone-ground grits 
Salt and pepper 
1/4 cup butter 
2 cups shredded sharp Cheddar cheese 
1 pound shrimp, peeled and deveined, left whole if small and roughly chopped if medium or large 
6 slices bacon, chopped into tiny pieces 
4 teaspoons fresh lemon juice 
2 tablespoons chopped fresh parsley 
1 cup thinly sliced green onions, white and green parts 
1 large garlic clove, minced

Directions

Bring 4 cups water to a boil in a medium saucepan. Add the grits and salt and pepper to taste. Stir well with a whisk. Reduce the heat to the lowest possible setting and cook the grits until all the water is absorbed, about 10 to 15 minutes. (Only do this if you don't use instant grits.  If you use instant grits cook according to instructions)  Remove from the heat and stir in the butter and cheese. Keep covered until ready to serve.
Rinse the shrimp and pat dry. Fry the bacon in a large skillet until browned and crisp, then drain on a paper towel. Add the shrimp to the bacon grease in the skillet and saute over medium heat just until they turn pink, about 3 minutes. Do not overcook! Immediately add the lemon juice, parsley, green onions, and garlic. Remove the skillet from the heat.
Pour the grits into a serving bowl. Pour the shrimp mixture over the grits. Garnish with the bacon bits.

So instead of using the shrimp you could just use bacon.  Also you can add red peppers or green peppers. 

Also I didn't use bacon because it's a little pricey here and I didn't have lemon and I didn't use green onion I just used regular onion and it turned out great! Enjoy!