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:
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.
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