Southern Style Gourmet Cheese Grits

[KIMOSABE]

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
taste
add salt to taste
taste again
if too thick, add some liquid

Variations:

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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