Thursday, January 28, 2010

Cheese grits

I didn't like grits growing up. To me, they tasted too plain and mushy, like Cream of Wheat.

Then I had cheese grits.

Now, of course, I understand that plain grits are just that--plain. They are a base. Add cheese and you have cheese grits. Add shrimp and a sauce and you have shrimp and grits. Bake them and you have baked grits. And so on. Cheese grits, while not exactly healthy, are wonderful--and also very filling. Serve them at any meal, with sausages, barbecue chicken or quail, shrimp, tasso, salad, oh hell, just about anything.

If you're using instant or quick grits--which I do NOT recommend--just add grated or diced cheese and stir until it's melted. If you're using real grits, warm four cups of milk (preferably whole milk) until hot but not boiling. Add one cup of grits, stir, and cover. Reduce heat to low and let simmer for 15 or so minutes, whisking occasionally. When the pot resembles a thick soupy mass, add the cheese, and salt and pepper to taste. I've used sharp cheddar, goat cheese, parmesan, blue cheese, smoked mozzarella, smoked gouda, and any combination of the above. This is a great way to use up a lot of little bits of different kinds of cheese.

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