Friday, May 22, 2009

Cheese Grits

To make grits, I use a combination of milk (sometimes cream) and chicken stock for the best flavor. The following proportions will serve four people; you can increase the proportions as you need to.

Cheese Grits
1 1/2 cups chicken stock
1 1/2 cups milk
1 cup grits (Quick cooking grits will be ready in 10 to 15 minutes; stone-ground grits will take almost an hour.)
1 (10-oz.) block white Cheddar cheese, shredded
Salt and pepper to taste

1. Bring chicken stock and milk to a boil. Whisk in grits, whisking occasionally, until cooked. Stir in shredded cheese and salt and pepper to taste.

1 comment:

Robin said...

Finally! I have been wanting to make grits but could only find instant in my store. Since I am not a fan of instant rice or instant oatmeal, I was holding out for the real thing.

Katie and I went to Pepper Place today and I bought organic stone ground grits and made your cheese grits for dinner.

They were fabulous. Definitely worth the wait.