Here is the last of my fusion recipes…for now anyway…Baked Kimchi Cheese Grits! I’m so proud of this one! I know I’m not breaking the mold or anything but this one is good. So good! And it’s a beautiful combination of my two homes: The South & South Korea. If kimchi is everything in Korea, then grits aren’t exactly an afterthought in the South.

For my non-Southern readers, grits are ground corn typically boiled down and combined with other flavors. Sometimes we just eat them with butter for breakfast or bake them with cheese like a casserole. There is shrimp n grits, garlic-cheese grits, bacon-green onion grits, sausage-cheese grits, bacon-cheese grits, basil-goat cheese grits, jalapeno-cheddar grits, fried grits with syrup, banana-maple grits, sweet potato grits, Grits a ya ya, Charleston style, Oklahoma style, Panhandle Style, Low Country style, baked into muffins, baked into a quiche, served under beef stew, grits hushpuppies, grits fritters, sweet grits pie… Am I rambling on like Bubba from Forrest Gump? Well, that makes sense because he was from Alabama, too. But the point is, grits are a big deal to my people. And they can be eaten savory or sweet, for breakfast or dinner, baked or boiled, etc. We like to get creative with it.

For this recipe, I’m adding the kimchi flavor in two ways. First, I pureed the kimchi & boiled it into the grits. Then I added in some chopped kimchi for the baking process to make sure it really gets in there.

I made this and served it up to my friends for one of our Sunday TV nights. That entire casserole dish was gone in less than 30 minutes. It was a hit! So while it doesn’t photograph beautifully, I can guarantee it will go over well with your family or friends.

Happy Baking & Say Kimcheee!