Many moons ago I had the pleasure of attending one of my brother’s college parents’ weekends with my mother. We had a lovely time the whole weekend but what really stands out to me is the dinner my mother treated my brother, some of his swim-team friends and myself to. It was a charming restaurant called Kudzu, like the Spanish moss. And most importantly it was the first time I learned all about cheesy grits.
Sure I had heard of grits before but I thought of them as a breakfast item. Never had it crossed my Jersey mind that you could have them for dinner, let alone add extra sharp cheddar cheese to them. But after that dinner I was a convert.
Whenever I see them on a menu, I order them. I even bought Natalie Dupree’s “Shrimp and Grits” cookbook while on vacation in Charleston. Almost every Sunday after CCD and church I made cheesy grits for the whole family. And this past weekend, I served grilled chicken and zucchini on top of some extra sharp cheddar cheese grits. (Hubby's note- This was a fantastic dinner. We normally do cheesy grits with eggs but the chicken and sauteed zucchini was outstanding.)
I, a Jersey girl, am a true believer in the yummy powers of cheesy grits!