By David Cohen

Are you getting tired of potatoes, beans and pasta? Then get some grits! You don’t hear much about grits up this way, but I actually prefer them to their closest cousin, polenta. While both are made from corn, grits are a finer ground, making for a creamier more desirable texture … at least I think so.

Cheesy grits are pretty satisfying on their own, but they’re even better topped with shrimp, pork, chicken or veggies in a tomatoey onion sauce. A bit of spice never hurt either.

To cook, gently boil 1 cup of grits in 4 cups of lightly salted water for about 20 minutes. You’re looking for a Cream of Wheat kind of consistency. Remove from the heat and stir in a few tablespoons of butter, 1/2 cup of shredded cheddar or grated parmesan and a healthy grind or two of black pepper.

They reheat nicely for days so don’t be shy about making extra.