I started out with Bobby Flay’s recipe (which incidentally I have heard is actually his wife’s recipe). But, of course, I had to change some things. Preparations like this are why people love grits. I honestly didn’t understand that before. I used to think of grits as nothing more than a bland bowl of mush with a grainy texture. I have had grits at restaurants that were excellent, but for some reason I never figured out the obvious until I made them myself. Grits are a blank canvas, much like pasta. I don't know anyone who likes a plain bowl of tagliatelle with nothing on it. It's the same story here.
When I started modifying the original recipe, I had to resist the urge to complicate it with different techniques or ingredients. This is a simple recipe, but it works.
2 jalapeno peppers, diced
1/2 small onion, diced
1 tablespoon oil
1 cup instant grits
4 tablespoons butter
1 cup cheddar, grated
1 teaspoon garlic salt, adjusted to taste
1. Preheat oven to 350°F (176°C).
2. Sauté onion and peppers in a pan with oil, then set aside.
3. Prepare grits according to directions in a ceramic casserole pan. Whisk together eggs. Blend in all ingredients, including sautéed onion and peppers. Check the taste and add garlic salt if needed.
4. Bake for 1 hour.