The first time I ever had grits, I was married with 4 children. We visited a tiny diner, on a road trip from West Coast to Florida. And figured, while we were passing through the South, we might as well give some proper comfort food a try.
The waitress took our orders. Chicken and waffles, shrimp and grits, collard greens and a big slab of cornbread. They delivered them on giant plates, piled three stories high with more food than our family could eat in a week. It was heaven.
We started with the chicken and waffles. Then forked straight into the grits. Salty and cheddary and creamy, they were absolutely perfection. How had I made it my whole life without this happy eat?
When I got home, I was determined to make grits. But the kids didn’t like the texture, so I wondered if I could swap in another option. Cue the oatmeal.
Could a basic pot of oatmeal be turned into a savory base for the same creamy, cheddary goodness? The answer, quite happily, is yes.
Over the years, savory oatmeals have become more and more popular. And while there are certainly a million and one ways to make an incredible bowl of savory oatmeal, this one is with sharp cheddar and a smidge of garlic. The bowls are perfect topped with buttery shrimp, or a fried egg, or go big and top yours with all of the breakfast favorites--sausage, egg, avocado, tomato, bacon. If it tastes good with cheese, it goes great atop this bowl.
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