Okay! Confession time… GRITS ARE MY ABSOLUTE FAVORITE! Why do I love them so much? Well, basically, you can do just about anything you want with them. They take flavor on wonderfully and when you make them cheesy, I MEAN COME. ON. They are to die for! You can also make sweet grits or savory grits as well! Or you can do a combo, like I did here, with a little sweet and cheesy action happening! One thing awesome about grits is that they congele really well, so you can make patties out of them and then fry them up to make grit cakes. I do this in large chunks or in small bites like you see here! It is so easy to do and it is a great make ahead appetizer or breakfast/brunch!
Equipment for this recipe:
- Square Baking Dish
- Large Saucepan
- Small Saucepan
- Silicone Spoon
- Large Frying Pan
Ingredients for this recipe:
- Stone Ground Grits
- Heavy Cream
- Gouda Cheese
- Salt
- Frozen Cranberries
- Lemon Juice
- Honey
Variations:
Other Compote Flavors- If you have a hard time finding frozen cranberries or if you just don’t like cranberries you can always swap them out for frozen berries of any variety! It still taste just as delicious and it’s a one to one swap.
Other Cheeses- Gouda is a very cheesy cheese. For something a little milder, you could swap it for provolone. For something a little stronger, you could swap it for brie. Just make sure if you use brie, you take off all of the rind (the rind is usually okay to eat but it will create a strange texture in the grits!
Storage:
The best thing to do is make the grits ahead and put them in the fridge (up to 4 days) or freezer (up to one month-airtight) before you fry them. Once you fry these, they get really gummy if cooled. You want to serve them up hot and right out of the pan. It’s best to make the compote ahead a day or two before eating, so that it is cold and congealed when ready to serve. The compote is good in the refrigerator for up to 5 days.
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