There's something comforting about mashed potatoes. They go well with mom's meatloaf and they're the perfect vessel to hold gravy during Thanksgiving dinner, but are we starting to get tired of the old standby? Although I love them, the culinary world needs an alternative to a dish that is offered at damn near every restaurant and catered dinner. Fortunately we're beginning to see a new trend surface: Grits.Yes, you heard it, grits. The breakfast staple of the South is taking over on menus across the country as the side dish du jour. One of my most memorable experiences with grits was during the first dinner on my honeymoon, where my wife and I dined at the The Olde Pink House in Savannah, Georgia. After a long wait at the bar and a couple of appetizers, I had an unbelievable entree consisting of seared tuna with mascarpone grits. From that moment on, I decided that grits would soon replace mashed potatoes as my favorite side dish.
In the Tampa Bay catering world, we're doing our best at Good Food Catering Company to get the word out about grits as a great side dish. Mascarpone grits go perfectly with Pan Roasted Lamb Chops and a Creole Mustard - Cabernet Reduction. And white cheddar cheese grits are a perfect base of our Southern Grits Bar, an interactive chef-attended station that allows your guests to top their "grits martini" with their choice of traditional shrimp and sausage or hickory smoked pulled pork with our secret BBQ sauce. And last, creamy Charleston grits are a fantastic accompaniment for our slow Braised Beef Short Ribs in a Red Wine Reduction.
So why am I writing about grits as a party planning tip? Here are three reasons: (1) They're rather easy to make, (2) even yankees love them and (3) they're an affordable side dish that can work great will grilled meats, seafood and even work as a vegetarian option. Hopefully I've convinced you to try grits for your next dinner party or even a small family dinner. Here are some tips about making great grits.
- Buy good quality grits. Although Quaker Quick Grits are acceptable and can be make well, do your best to find quality grits at your upscale grocery store. They take a little longer to cook, but the quality is worth the wait. Whatever you do, avoid using "Instant Grits."
- Cook your grits with flavorful liquid. Sure, water will work, but the grits soak up any flavor from the cooking liquid, so use a combination of stock (chicken, vegetable or seafood), whole milk, cream and water.
- Season your cooking liquid first. This is a very important step, since the grits are actually absorbing the flavor that is in the liquid, you will get the most flavor INTO the grits by seasoning the liquid first. It's a lot tougher to add seasoning after they've cooked. Make sure you add your butter and salt before adding the grits.
- Cheese is a natural addition to grits, but add it near the end of the cooking process. Want to get adventurous? Instead of the usual cheddar cheese, try mascarpone or asiago for something different.
Enjoy!
-Kevin
Owner / Chef
Good Food Catering Company
Tampa, FL
813.731.0819
Tampa Catering, Tampa Wedding Catering, Event Caterer
