How do I make cheese grits?
- GGG Nov 8, 2004 05:21 PM
I know, it sounds pretty obvious. But I recently had cheese grits for the first time. This part I can assume: make grits, add cheese. But should I use water? Milk? Are there spices or anything else I should add?
This dish is a standard on my Kwanzaa table but is very different from the recipe below.
I substitute buttermilk for the water (enough for 8 servings) then when it's cooled, I add 2-3 eggs, 6 oz. of grated, extra sharp cheddar cheese, about 1 Tbsp. Lousiana-type hot sauce, 4 Tbsp. Butter, 1 tsp. white pepper, 1 tsp. dry mustard, 1 tsp. garlic powder. I put the whole mess in a buttered casserole and then sprinkle on additional cheddar cheese and paprika and bake for about 30-40 minutes.
This recipe is very forgiving and allows for a lot of personalization. Sometimes, I've added canned or whole milk to the mixture, sometimes not, it depends on how I feel - lol. You can also make it more or less spicy depending on your audience and the time of day you will be serving the dish. I tried it this Spring with a topping of buttered bread crumbs and that was good too.
Being a Southerner, I grew up on grits and the only way I can get my mid-western husband to even take a bite is to add cheese to them (personally, I just prefer butter, salt and pepper).
Anyway, I use half water/half milk (had a problem with the milk scalding when I used it solo). Make the grits a little runnier than usual, then add the cheese as it will thicken the grits.
Have also added garlic powder and cayenne pepper to serve as a side dish at dinner.
I cook the grits per the instructions. Then I had the shredded sharp cheddar, some milk or cream and a few chopped chives to give it some color.
Seems to work as they were enjoyed.
Add Smoked Gouda, chopped Garlic, chopped Portabella Mushrooms, chopped onions & Half n' Half. One heck of a great taste!