Indeed, there are few things as tasty as a bowl of grits loaded with butter and pepper for breakfast. However, grits are no longer considered to be only a breakfast food. While many people still associated grits with the old South, and consider them to be a poor man’s comfort food, top chefs across the nation are starting to use grits in dishes that a poor man certainly could not afford.

Grits are now showing up as a side dish in many fine restaurants. They are being prepared much in the way that polenta is. This could be with cream and cheese, or even allowed to become semi-solid, and then cut and sauteed until crispy. They are also served with a variety of sauces.

Grits have also made their way into the world of main dishes. Most people have heard of shrimp and grits, but there are several other main dish applications for grits. Plain grits, as well as grits and cheese, make an excellent base for all types of meats. They also hold up well to a variety of gravies and sauces. Smoked sausage, chorizo, and all types of seafood pair well with grits.

The mighty grit is also showing up in unexpected places, such as for a base in which gumbo can be poured over. There are also several dessert applications for grits. Similar in many ways to cream of wheat, grits are an excellent base that absorb flavors both sweet and salty quite well.

Traditionally though to be Southern only fare, grits have made their way from coast to coast, and are no longer only found in Southern diners, or only at breakfast time. If you are a lover of grits, consider using them in different ways. They are indeed inexpensive, and can make what would otherwise be a dull dinner quite exciting.