'Tis the season for cheese grits and vitamins (multi-, calcium, and fish oil) and cranberry juice and Martha Stewart Living's holiday issue.
I once made cheese grits myself, with a recipe from Paula Deen, but she calls for so much cheese (24 oz) that I discovered I actually have a limit to how much cheese I can eat in a dish. I wouldn't have guessed it, but her mixture is super-saturated and then some. "Too much cheese," I was surprised to hear myself shout.
The cheese grits pictured above are a better balance 'tween cheese and "grit." I picked them up from Whole Foods in Union Square, where they have returned as a selection on the breakfast bar (they were missing for a time). A little salt and pepper make them quite good.
If that Whole Foods would just reinstall their smoothie counter, this store and I might become close friends again. Still, these creamy, mild cheese grits are a kind gesture.
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