Polenta of Creamy Cheesy Hominy

According to Wikipedia, before the 15th Century and the arrival of corn to Italy, polenta was made from a wide variety of other grains. This creamy polenta is prepared with southern white hominy grits but you could also use southwestern coarse yellow corn meal, or finer Italian polenta cornmeal, for that matter. Either way, they make a smooth polenta base for fish, meat or tofu, or just a nice side dish. For a more Asian flare, see ginger garlic grits.3 1/2 cups water
3/4 cup old fashioned grits, or yellow polenta
¼ tsp salt
½ tsp dried dill weed
¼ tsp dried red pepper flakes
¼ tsp garlic powder
4 oz. cheddar cheese, grated

Bring water to a boil in a saucepan. Whisk in the grits and the spices, and lower to a simmer. Cook another 10-12 minutes, stirring occasionally. Stir in the cheese it melts.