Saturday, September 12, 2009

Blue Cheese Grits

Andy told me a few months ago that beef tenderloin is his love language. Last week, Publix had beef tenderloin on sale, so I bought two filets. This has been a crazy week at work (we had to work today, in fact) and there has been minimal cooking going on at our house. I decided to grill the filets for dinner tonight to make up for the grab-and-growl week we've had. Blue cheese is a favorite of ours, so I made Blue Cheese Grits to complement the steak. We also had Stuffed Tomatoes. To get the most flavorful, creamy grits, I cook them with equal amounts of chicken stock and milk. Enjoy!

Blue Cheese Grits
1 1/2 cups chicken stock
1 1/2 cups milk (you can also use cream)
1 cup grits
4 oz. blue cheese, crumbled
Salt and pepper to taste
2 Tbsp. butter

1. Bring chicken stock and milk to a boil in a saucepan; gradually whisk in grits. Reduce heat to low, and simmer, stirring often, for 10 minutes. Stir in blue cheese, salt, pepper, and butter.

3 comments:

Robin said...

my mouth is watering. I buy stone ground grits when I come to town and have been eating-and loving your cheese grits with white cheddar cheese.

we love blue cheese. I will make these this week. For sure!!

Leah said...

Do you use the regular or quick cooking grits for this?

PHH said...

Regular, I believe (they are in a canister, so I don't have the original packaging). But it certainly works with stone-ground and quick cooking.