I never cared much for grits until I met my sweet Southern husband. We still don’t have them in our regular rotation, but they’re a nice change of pace every once in a while, and they’re certainly easier to make than anything that involves peeling potatoes. These Creamy Cheddar Grits (Barefoot Contessa Back to Basics) paired nicely with the French Country Omelet (also from Back to Basics). For the omelet, I only have a 12″ oven-safe pan, and the recipe called for a 10″ pan. I just added an extra egg and a dash of extra milk, and I shared my portion with the toddler on my lap. The grits must have passed muster, because my husband had seconds for dessert.