{"id":22364,"date":"2015-09-09T06:00:37","date_gmt":"2015-09-09T13:00:37","guid":{"rendered":"https:\/\/shescookin.com\/?p=22364"},"modified":"2018-03-31T17:13:05","modified_gmt":"2018-04-01T00:13:05","slug":"low-carb-cauliflower-cheesy-grits","status":"publish","type":"post","link":"https:\/\/shescookin.com\/low-carb-cauliflower-cheesy-grits\/","title":{"rendered":"Low Carb Cauliflower Cheesy Grits"},"content":{"rendered":"

\"Low<\/p>\n

Grits? Only in the past decade has grits, specifically cheesy grits, entered the culinary vernacular for parts of the U.S. north of the Mason-Dixon line. This girl, born in Chicago, but raised in NW Arkansas never cared for grits – I know, such a statement borders on blasphemy in the South – but what I knew as grits reminded me too much of Cream of Wheat – and I had that way too often as a fortifying, hot breakfast on school days…<\/p>\n

Once I was introduced to Cheesy (cheese just makes everything better, doesn’t it?) Grits, usually with Blackened Shrimp, gracing restaurant menus from east to west, I fell hard, head over heels in love.<\/p>\n

Take this New Latino Shrimp & Grits dish that featured Weisenberger grits, and Bourbon Red Eye gravy at a Pappy Van Winkle bourbon dinner<\/a>, for instance, by the talent behind the soon to be released Southern Heat cookbook,<\/a> Anthony Lamas, at his restaurant Seviche<\/a> in Louisville, KY.<\/p>\n

\"Chef<\/p>\n

Or this version from the now shuttered Memphis Santora in Santa Ana. What a shame, but the original Memphis<\/a>, adjacent to the Anti-Lab in Costa Mesa, still serves down-home cooking like buttermilk fried chicken with collard greens, Southern meatloaf, Po’ boys and jambalaya, and recently celebrated their 20th anniversary.<\/p>\n

\"Barbecued<\/p>\n

Or this crazy creamy skillet dish – one of the best on their menu IMO, from Chef Charlie McKenna of Lillie’s Q<\/a> in Chicago and Brea, CA.<\/p>\n

\"Shrimp<\/a>