Southern Style Gourmet Cheese Grits

Discussion in 'Food and nutrition' started by KIMOSABE, Jun 26, 2007.


    KIMOSABE Guest

    Southern Style Gourmet Cheese Grits

    Follow package directions for preparing the grits except:
    instead of using water, use whole milk for half the volume
    and for the other half, use heavy cream or half and half.
    omit salt

    Once grits have thickened add:
    butter - 1 1/2 tsp per serving
    cayenne - one pinch per serving
    white or black pepper 1/8 tsp per serving
    cheddar cheese - at least 1/3 cup shredded cheddar per
    serving, or more to suit

    Stir all in well
    add salt to taste
    taste again
    if too thick, add some liquid


    Omit cayenne and cheddar cheese and add a pinch of nutmeg and cloves
    and a fine small shredding of onion and garlic. Serve with poultry
    and meats for dinners and top with sausage gravy.

    for leftover plain butter grits, form into patties, fry in butter
    until golden brown, serve with maple syrup or jam.

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