Wednesday, December 3, 2008

Cheese Grits

One thing we southerners love is our cheese grits. And, this does not just mean grits with cheese melted on top (I always find that such a disappointment at restaurants). They're great for brunch or breakfast, or for dinner with some shrimp on top.

There are recipes all over the place, but the easiest and tastiest I've found is from Southern Living. I pretty much start with theirs, and then adapt it to what I'm in the mood for.

Creamy Cheese Grits
adapted from Southern Living


5 cups of water
2-3 tsp salt
1 1/4 cups quick-cooking grits
4 oz sharp cheddar, shredded
4 oz colby-jack, shredded
1/2 cup half-and-half
2 Tbs butter
1/2 - 1 tsp pepper


Bring water and salt to a boil in a medium saucepan over medium-high heat. Gradually whisk in grits* and bring to a boil. Reduce heat to medium low and simmer, stirring frequently until thickened (may take up to 10 minutes, mine usually only take about 6). Stir in cheese and then remaining ingredients until cheese is melted and mixture is blended. Serve immediately.**

*It is important to whisk the grits as you add them, otherwise they'll become lumpy.
**I've had no trouble reheating these in the past. You might need to add a little extra moisture, but they're great.

Other variations - you could try extra sharp cheddar - I like the extra bite, but not everyone does. You could also add extra spices or tobasco. Just depends on your taste.

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