Ina Garten
recommends this version of grits as a side dish, and that’s how we enjoyed it. Many cheese grits recipes are made as
casseroles, but this one frees up oven space.
This is a little too creamy for my taste, but my husband really liked
it, and others who think grits are, well “gritty”, may also like this recipe. We are “grits for breakfast” folks, after
both living in the South a few years, and of course, cheese grits are comfort
food for many Southerners.
Creamy Cheddar Grits
2
Teaspoons Salt
1
Cup Grits -- quick cooking
1 ¼ Cups Half and Half
2
Tablespoons Butter
1 ½ Cups Sharp Cheddar Cheese -- grated (4 ounces)
½ Cup
Scallion -- chopped (about4)
½ Teaspoon
Black Pepper
4
Cups Boiling Water
Bring water
to a boil in a heavy 4 quart sauce pan.
Add the salt, then slowly add the grits in a thin, steady stream, stirring
constantly with a wooden spoon. Reduce
the heat to low and simmer, stirring occasionally, until the grits thicken,
about 5 to 7 minutes.
Add the half
and half and butter to the grits and stir.
The mixture will seem thin but will thicken as it cooks.
Cover the
pot, reduce the heat to low, and cook, stirring occasionally, for 45 minutes,
until very smooth and creamy. Off the
heat, stir in the cheddar, scallions, and pepper.
Serve hot
with a sprinkle of grated cheese and scallions.
6 to 8
servings
Cost
2012: $1.77 or 30¢ per serving
"Barefoot Contessa back to Basics"
I've always wondered what 'Grits' were :)
ReplyDeleteGrits are similar to polenta, except from white corn or "hominy" or alkali-treated corn.
ReplyDeleteIn many Southern US restaurants, they come with the breakfast meal as a matter of course.
Many folks, including us, eat them with just butter, salt and pepper; cheese grits are a special treat.