Time: 20 minutes

“Hold on tight and let the flight begin” – words from the theme song of one of my favorite James Bond movies – Roger Moore is my favorite Bond… These creamy cheesy grits are amazing for breakfast, brunch or a side dish. For a breakfast cheat, you can make them the night before and re-heat in the microwave (just add a bit of cream or milk). This is a great dish, with creamed spinach and bacon bits (if your kids like eggs – add a poached egg). Fast and hearty to get your day flying!

Music Selection: Rita Coolidge – All Time High (theme to James Bond movie – Octopussy)

Ingredients

2 cups chicken or beef stock

4 Tbsp butter

1 cup grits

Salt/pepper

1 cup heavy cream (you may need more depending on how creamy you like it)

1 plus ½ cup (garnish) grated cheddar

½ cup water

1 cup plus another ½ cup to garnish – grozen corn kernels

Crispy, crumbled bacon

Optional: 1 Tbsp dried dill

Directions

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In large pot, melt butter. Add in stock, water, salt/pepper and dill.

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When the water starts to boil, turn the temperature to medium and slowly whisk in the grits and keep whisking until it starts to thicken.

As it thickens, it should take about 10 minutes, add in 1 cup of corn. Keep mixing. Add in cream.

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Then add in 1 cup of the grated cheddar.

Mix well and serve in bowl.

I like to sprinkle on top: extra cheese, some bacon bits and some corn kernels (thawed). I serve it with a medium soft poached egg and a side of creamed spinach! Happy Days.