Today we’re marking a real milestone – the 8th anniversary of Never Enough Thyme. It started on a Sunday afternoon in February 2009 when, out of boredom and the need to do something creative, I sat down at the computer and wrote my first blog post. It was just a few lines to get the feel of what writing a blog was like. I decided it was something I might enjoy doing and a few days later I published my first recipe – Cheese Grits.
Just like everyone else, at the very beginning, the only people reading were my husband, my mama, and my daughter. But they were faithful readers and constantly encouraged me as I kept working hard at building something online.
Over the past eight years, I’ve published 746 posts – most of them recipes with a few travel stories thrown in – and received 14,842 comments. I’ve branched out to include social media with Facebook, Google+, Pinterest, and Instagram, and I’ve published hundreds of email newsletters.
And do you know what? I still enjoy blogging. They say the average blog lasts only about 100 days. That means Never Enough Thyme has beaten the odds by about 29 times. Wish I was that lucky when playing the lottery :-)
So, to mark the occasion, I thought I’d share with you the very first recipe every published on this blog and it’s still a good one! These creamy Cheese Grits with cheddar and a hint of garlic are part of many a southern breakfast. But we also enjoy them with lots of other meals as well. They’re pretty much standard fare at a southern fish fry and can stand in for polenta in lots of recipes.
Hope you enjoy reminiscing with me and make a pot of Cheese Grits for your family soon!
Cheese Grits - Creamy grits with cheddar cheese and a hint of garlic. Part of many a southern breakfast. Click To Tweet
If you grew up in the South, you know what a yummy, comforting thing grits are (grits is?). They’re wonderful with just butter, salt and pepper, but add a little sharp cheddar and garlic to the mix and, oh my goodness, they are something else! Now, BeeBop grew up in some far flung places like New Mexico and Colorado where they apparently do such unbelievable things with grits as putting (gasp!) sugar and milk on them. Don’t worry, though. Over the years, I’ve taught him to appreciate the proper preparation of grits. None of that sugar and milk nonsense in this house. No, sir.
These cheese grits are (is? I can’t figure that out) easy, fast and inexpensive. They’re good for breakfast, but you’ll also find them in most restaurants in the south alongside fried fish.
These days I cook for two, so here’s my recipe. You can double or triple it for your family.
Bring the water and salt to a boil in a smallish saucepan. Add the grits to the boiling water using a whisk. Using the whisk ensures that you don’t get lumps in your grits.
Now cover the pot, lower the heat to a simmer, and cook the grits according to the package directions.
When the grits are done, stir in the butter, black pepper, and garlic powder. Now, if you want to use fresh garlic go ahead. However, since we usually have Cheese Grits with breakfast and I don’t like to get a hunk of garlic in my mouth at that time of the day, I’ll stick with the powder. Thank you very much.
Next, add the grated cheddar. Some people want to get all fancy with the cheese and use stuff like Parmesan, sharp Provolone or even Bleu cheese. However, to me anyway, grits are (is?…still can’t decide) homey, comfort food and messing around with all that fancy-ness is just fooling with an already good thing. Just stick with the cheddar.
Next dump in the cheese and stir until blended.
Yum.
BeeBop read a story recently about a restaurant in New York City that had just put grits on their menu. They were selling them for $8 for a 1 cup serving. People were lined up out the door every morning to get those $8 grits. Man…I could go up there with $50 worth of grits and come home a wealthy woman.
Make some cheese grits soon. Your family will love you. And think about all those folks standing in line with $8 in their hand waiting for 10¢ worth of grits :-)
Enjoy!
Cheese Grits
Ingredients
- 1/3 cup quick-cooking grits
- 1 1/3 cups water
- 1 tblsp. butter
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- couple dashes garlic powder
- 2 1/2 ounces sharp cheddar cheese, grated
Instructions
- Bring the water, butter and salt to a boil in a small saucepan.
- Add the grits to the boiling water using a whisk.
- Cover the pot, lower the heat to a simmer and cook the grits according to the package directions.
- When the grits are done, stir in the black pepper and garlic powder.
- Add the cheese and stir until blended.
Notes
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nice food……..
Your recipes are great! I love the visula aids. You should keep this up, you never know when someone will see it and decide they should pay you to be a blogger!
Thanks! I’m having lots of fun doing this. I’ll have a new recipe posted soon. Maybe today!
I. Love. Grits. And these ones look sublime.
I grew up in New Mexico and never had a proper bowl of grits until we were stationed here in Florida… or lower Alabama, welcome to the good ol south… I love grits
Cheesy grits are wonderful and to take grits “up a notch” try the Charleston, SC shrimp and grits. Creamy grits, ham or sausage links, brown gravy and seasonings. Full of all those things we should avoid – lots of starches, fat, and maybe salt but oh so good!
It is entirely plausible to me that the “Forbidden Fruit” may have been cheesegrits. They are so good that even the Dutch love them!
Grits, the food of Southern gods! I love them for breakfast, lunch, dinner, snacks, whatever. Your pictures are beautiful. Hopefully they will entice some of our northern friends to give grits a try.
You had me at cheese! These sound great!
Thanks for stopping by and linking up your recipe!
Fried green chili and bacon grits with REAL Maple syrup are my favorite with a side of eggs. But remember, after years of being “addicted to both” it just seemed natural to mix them together. Give them a try if you like the green chili.
Have a great day.
Well! I would have never thought of adding chilies and bacon to cheese grits, but, you know, it kinda sounds good. Might try that one day.
I just made these for my husband and when he saw the recipe online he made sure to add this to my favorites folder!!!!!! Love it! simple recipe thats perfect!
So glad your husband enjoyed the cheese grits, Maria. They’re a staple around our house. A suggestion – if you like that recipe, try the Huevos and Grits here: http://www.lanascooking.com/2010/01/18/huevos-and-grits-yall/
Your recipes are so similar to what I grew up eating———-I’m beginning to think we are related!!!
Grits are, not is. No doubt about it. Nobody would eat one grit, so it’s always plural!! It’s kind of like ramen noodles. One wouldn’t eat just ONE noodle. Nope. One would eat the whole package of noodles. From what I understand, the noodles are a primary food group of college students. Just my opinion!!
Lana, we would love if you submitted this recipe & any two other side dishes to this week of the Get Grillin’ event that Cookin’ Canuck and I am hosting :)
Lana, Oh Yes – this is an tried but true recipe. Having spent the first 20 years of my life in Louisiana, this was a staple for breakfast. When I moved to the southwest I started adding chopped green chile. Now my husband even eats grits and LOVES THEM! -:)
Thanks for sharing this – I feel this may give me the confidence to order grits and attempt them. How have I not done this?!
This sounds interesting to me, though I don’t really have a clear idea what grits exactly are, seeing as I hail from the Great White North (aka. Canada). Which means I can’t, for the life of me, find a package of quick-cook (or instant, for that matter) grits in any store. So, my question is, what can I use instead? Or are grits one of those unique things that can’t actually be made without buying something labeled as ‘grits’?
Hi Sadie – Sorry, but there’s really no substitute for grits. I think the closest thing would be polenta but it’s definitely not the same. Polenta is created by a different process than grits and the taste is quite different. If you really want to try grits, it’s pretty easy to order them online. Lots of vendors offer them.
Still perusing your site! I make my grits almost the same way! A friend of mine recommended using milk for 1/3 of the liquid, and oh my! Very good! Just be sure to watch the pan & not let it boil over! I have never added a garlic powder…think I’ll try that tomorrow a.m.! Really enjoying your site!!
Yes, polenta and grits are different but i love them both.
To me the secrets to good grits are boiling salted water, stir while adding grits at a 4-1 ratio, and don’t overcook them or they will become starchy and pasty.
And never ever use “instant” grits.
I love me some cheese grits. Try making them with milk instead of water. they turn out super creamy, and oh so yummy.
My secret ingredient in grits is a little cream cheese. Stir in well when grits are soft then add the regular cheese. Enjoy!
We love Grits! Years ago on PBS Was a B&B show highlighting a recipe from one of inns featured. I salivated watching a 80 year old sweet cook saying to bring Heavy Cream or Half and Half to a gentle boil…add your Grits…as soon as they are cooked put the pan over a double boiler and let them cream up some more! I now always make ours with half and half..butter and the Vermont sharp Cheddar!! MOST DELISH AND FATTENING…
I made these last night for dinner and I could not get enough!!!! So good, thank you for a new easy favorite.
Congratulations!! Thank you for all the wonderful recipes in the years past and all the years to come.
Thank you for being a reader, Linda!
Ahhhhh …. cheese grits. Cheese grits ARE (yes, grits is a plural, and there is no singular) wonderful, comforting, delightful and make-you-remember-your-mama. If you don’t feel good, one little taste is enough to give you all the warm and happy happy you need to get going.
Thanks for all of these years of memories, instruction, gentle persuasion and down right good cooking.
Can’t wait to see what happens next.
Miss P
Speaking of $8 grits, I read before Thanksgiving that Neiman Marcus had frozen, “perfectly seasoned” collards, enough to feed 8 to 10, for $66 plus $15.50 shipping, and they sold out! I’m so thankful to be Southern, aren’t you?
Oh my word! You are kidding me!! $66 for collards…I just can’t stop laughing.
How many servings does this make?
2 servings
Hi, well I have never eaten grits here in Canada. They sound delish! Are grits the same as cornmeal one uses to make cornbread? Thanks.
Hi Mimi. They are similar but not exactly the same. Here’s a link to a good post explaining the differences https://www.thespruceeats.com/cornmeal-vs-grits-vs-polenta-1328613