Hello there! We got a big bag of grits from our CSA last week, and haven’t had a clue what to do with them. Personally, I’ve never had grits before, and had no idea what to do with them. Despite being born in Houston, grits were not a part of my life. I am honestly not sure if I have ever had them before. I do know that the typical grits are cheesy grits, which obviously wouldn’t fly in my cheese-free life.
So, I decided to make tex-mex grits in a nod to my Houston heritage. They were seriously delicious, and if you ever find yourself with a big bag of grits, I hope you make this tasty recipe!
I had never cooked grits before, and had to google around to find out how to make them. The general premise seemed to be 5 cups of liquid to 1 cup of grits, + 1 ts of salt. You have to whisk them frequently to make sure the bottom doesn’t burn–mine started to stick to the bottom of the pan after I forgot about it for ~7 minutes, but after some quick whisking it was alright! The other important thing is to bring your water to a boil before you add in the grits. This helps them cook a lot faster, so you won’t be sitting around literally waiting for water to boil.
- 1 cup grits
- 5 cups water
- 1 ts salt
- 2 ears corn, raw
- 5-10 cherry tomatoes
- 1/2 c sprouts
- 1 small onion
- 1 avocado
- Tabasco (optional)
- Bring 5 cups water to a boil.
- Add the grits and salt to the water, whisking until incorporated.
- Turn the heat down to a low, calm simmer.
- Whisk frequently, about every 3-5 minutes, until the mixture becomes thick.
- Once the grits are thick, about 25 minutes, remove from heat.
- Shave the ears of corn, keeping the kernels raw.
- Slice the cherry tomatoes into bite sized pieces.
- Finely dice the onion.
- Rinse the sprouts and pat dry.
- Cube the avocado.
- Stir half of the corn and onions directly into the grits mixture for added crunch.
- Spoon the mixture into two bowls.
- Layer with sprouts, tomatoes, remaining onions & corn, and top with avocado cubes.
- Add a dash of Tabasco if desired, and eat immediately!