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!
I think I'd switch the cheese to something stronger like cheddar or blue or aged Gouda. Agree that all else it needs is salt, pepper, and garlic. In this case garlic powder would work fine. I get my grits and other grains from Anson Mills. Check their website for recipes too. http://www.ansonmills.com/
I make the grits according to the direction on the package and if I'm having them with dinner (instead of breakfast) I use 1/2 chicken of veggie stock and the rest water. When they are done I add butter, salt, pepper, Tabasco, parm and cheddar cheese.
My recipe is from the Dixie Lily box
1 1/2 C milk
1 1/2 c chicken broth
3/4 c quick ( not instant) grits
1 t salt
1 c grated cheddar cheese
Bring milk and broth to boils
Add grits and salt, bring to boil again, cover and simmer on low for 5 minutes
Stir in cheese and serve
I always use quick (NOT instant!) grits for this, and always cook them in just water with seasonings. For just the two of us: 2 cups water, about 2 tsp salt, 1 clove garlic (pressed), pepper to taste, 1 Tbs butter, Tabasco to taste - I use two or three dashes. Bring all this to the boil, stir in 1/2 cup grits, adjust heat to gentle simmer and stir and cook for about five minutes. Remove from heat, stir in two cups of shredded sharp cheddar (sometimes I blend that with some jalapeño jack) with a fork. You can eat them at this stage if you like, but I prefer to put them into either individual greased ramekins or one greased small pot, and bake for fifteen minutes or so in the toaster oven until bubbly and crusty on top. Okay, two cups for two people sounds like a lot, but then I get the leftovers for lunch ;-)
Use a mixture of half milk and half chicken stock (The stuff you get from the store is just fine) as a substitue for water.
Make them a bit runnier and add cheese and butter.
If you want to really knock your sox off, start the whole procedure by browning some andoullie (Or other smoked sausage) for andoullie cheese grits. Oh my!!!!
For savory cheese grits (when I'm making shrimp and grits, for example) I throw a bunch of spices into the boiling water before I add the grits -- garlic powder, onion powder, cayenne, paprika, salt, white pepper. I go through the spice drawer and put in a very small pinch of whatever I have on hand that matches the flavors of the rest of the dish. Then I cook the grits low and slow, stirring often enough to prevent scorching, and add grated cheese at the end. I use a water:grits ration of 5:1 and plan on cooking them for about 45 minutes (turn the heat down until only the occasional bubble breaks the surface). They start out very runny, but thicken as they cook and end up creamy and good.