Mediterranean Grits Recipe by Elizabeth Kelly

Mediterranean Grits Recipe

Examiner is way ahead of the food trend curve, reporting back in 2009 about the appearance of grits on upscale menus across the country. “Grits, the below-the-Mason-Dixon-line breakfast staple, are now making the scene in some posh places, as nouvelle Southern cuisine makes a gourmet comeback,” wrote your Gourmet Food Examiner in “Grits go gourmet.”

The grits trend shows no signs of slowing down, and while the Southern grain dish may have been a novelty item three years ago, today it is settling comfortably onto gourmet menus, becoming a staple side dish in places far from the Southern United States.

One of the best things about grits for the home chef is the fact that they blend so well with a myriad of flavors. This recipe (adapted from and courtesy of the folks at Cabot Dairy) fuses hot, creamy grits with the flavors of the Mediterranean: herbed cheese, kalamata olives, sundried tomatoes and basil pesto.

Whip up Mediterranean grits as a sophisticated side when serving grilled fish, roast chicken or any lamb dish. The savory side also pairs well with more casual suppers, such as your Gourmet Food Examiner’s juicy Lamb Burgers or Rosemary Grilled Chicken Sandwiches. You can even serve Mediterranean grits for breakfast with a hearty Greek-style omelet.

You can view this recipe here: Mediterranean Grits Recipe by Elizabeth Kelly