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In the South, grits seem to appear on the table at every meal: They can be used for breakfast, as a side dish or the foundation of a main course. Some of the finest restaurants special-order their course ground corn daily; most folks use regular, commercial grits such as those available in the supermarket.

BACON, SCALLION AND CREAM CHEESE GRITS

Makes 4 servings

Ingredients

3 strips center-cut bacon

4 cups water

1 cup quick-cooking grits

2 ounces low-fat cream cheese

1/2 teaspoon salt

1/4 cup thinly-sliced scallions

Directions

Cook the bacon in a medium saucepan; remove and pour off the fat, leaving just a thin film on the bottom. Carefully add the water to the pot and bring to a boil. Slowly stir in the grits, reduce the heat to medium-low, cover and simmer, stirring occasionally, until thick, about 5 to 7 minutes.

While the grits cook, crumble the bacon and cut the cream cheese into bits. Stir in the cream cheese until smooth; add the salt, bacon and scallions.

HONEY-CINNAMON BREAKFAST GRITS

Makes 4 servings

Ingredients

2 cups skim milk

1/4 cup raisins

1/2 teaspoon salt

1 cup quick-cooking grits

1/2 teaspoon cinnamon

2 tablespoons honey (plus more to taste)

Directions

Combine milk, 2 cups water, raisins and salt in a medium saucepan over medium-high heat. Bring to a boil and immediately whisk in grits in a slow, steady stream. Stir in cinnamon.

Cook, stirring often, until thick, 5 to 7 minutes. Swirl the honey over the top just before serving.

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BLUE CHEESE GRITS

Makes 4 servings

Ingredients

3 cups lower-sodium chicken broth

1 cup skim milk

1 cup quick-cooking grits

1/2 cup crumbled blue cheese

Pinch ground nutmeg

Directions

Bring broth and milk to boil in a saucepan; gradually stir in grits. Reduce heat to low, cover and simmer until thick, about 5 to 7 minutes, stirring occasionally.

Remove from heat, stir in blue cheese and nutmeg until melted. (For thinner grits, add more milk.) Season to taste with black pepper.

TIP: When cooking grits in milk, allow the milk mixture to just barely begin to come to a boil before adding grits: You don’t want the milk to scald.