Sunday, July 17, 2011

Cheese Grits

Every girl (and guy) from the south should know how to make grits.   I think it is an actual law. Of course technically I am not from the south, I was born and raised in New Jersey, but I was raised by southern parents so I think it counts. Doesn't it? I can be an honorary southern girl, right?  My southern friends don't hold my northern roots against me.  I like to think of myself as a hybrid Jersey/Southern girl.  I've had the best of worlds.  In Jersey you can always find the perfect slice of pizza and the best Chinese food and in the south I can always find a glass of sweet tea and good down home cooking.

Grits are traditionally a breakfast meal, but you can eat it any time of day.  I personally love to eat shrimp and grits for lunch or dinner.

This is my basic recipe for cheese grits and it makes about 6 - 8 servings. You can can jazz it up however you like, but I like to keep it simple.

5 cups water
1 tsp salt
1 1/4 cups uncooked quick cooking grits
1 cup shredded cheddar cheese
1/2 cup half & half
2 tbsp butter

Seasonings to Taste
Garlic Powder



Bring 5 cups 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 occasionally for about 10 minutes or until thickened.
Stir in Cheddar cheese and remaining ingredients until cheese is melted and mixture is blended. Serve immediately



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Mommy said...

GIRL!!! You make your Mother proud!!!

Terryinjax said...

If you want an even richer taste, use chicken stock instead of water to cook the grits. - Yummy!

LaTisha said...

Thanks. I will try chicken stock this weekend.