I love cheese grits. For years I've used my aunt's recipe that calls for "old fashioned" grits (not instant or quick-cooking), eggs, and requires baking in the oven. This week I found another version in Southern Living magazine that uses quick-cooking grits and is prepared on the stovetop. Both are relatively simple to make and both are delicious. Here are the recipes.... you decide!
Cheese Grits
1 cup grits (old-fashioned)1/4 cup butter
1/3 cup milk
3 eggs
1/2 pound sharp cheese (grated)
salt to taste
Cook grits as directed on the box (it should be 6 servings of grits). Add ingredients as listed. Beat hard after each addition. Pour into a 9x13" pan. Bake in a moderate oven (325 degrees) until firm and slightly brown on top.
Gouda Grits
4 cups chicken broth
1 cup whipping cream
1 tsp. salt
1/4 tsp. freshly ground pepper
2 cups uncooked quick-cooking grits
2 cups (8 oz.) shredded Gouda cheese
1/2 cup buttermilk
1/4 cup butter
2 tsp. hot sauce
Bring first 4 ingredients and 4 cups water to a boil in a Dutch oven over high heat; whisk in grits, reduce heat to medium low, and simmer, stirring occasionally, 15 minutes or until thickened. Remove from heat, and stir in Gouda and remaining ingredients.
- Kelly
- Making my way through the ups and downs of life, holding fast to my favorite Bible verse: "For we walk by faith, not by sight." ~2 Corinthians 5:7. I began blogging in earnest at Yahoo360 on October 24, 2005. (briefly using LiveJournal and blog-city prior to that) In June 2008 I moved to Blogger. I'm now at WordPress where I hope to remain.
9 comments:
yum- good recipes! I think grits are the same as polenta?
Thanks for posting them!
Love cheese grits!!!! Trish makes them like your first recipe.
Now I'm hungry for cheese grits!
I do love my southern-style grits but I don't like cheese in them. I hope you have a great weekend. It went from 50 degrees to 80 yesterday. OY!
Love & Blessings,
Marion
What are grits?
You finally posted a recipe I am interested in. I love cheese grits and usually just stir in grated extra sharp cheddar after I cook a batch of quick grits. I like my grits very thick - not watery. I hope the guy above is only joking about what grits are.
Kathe - From my extensive Food Network watching, I do know that grits and polenta are very similar.
Pam - Get Trish to make you some!!
Marion - I don't mind them with just butter and salt, but I prefer to have cheese in them. Delicious either way.
Joey - They are a porridge-like dish made from ground corn and very popular as a breakfast dish in the US South. Try some next time you're in AZ!
Mike - Joey is from the UK and I don't think they serve grits over there. The Gouda Grits came out a little runny, but I can adjust that next time I make them. They still tasted great.
Sigh. Not a grits aficianado. One of those southern taste treats I have not been able to aquire a taste for. It's the consistency I object to...the more familiar polenta and even cream of wheat just don't energize my palate, due to the texture.
quid
Quid - I can see how they might be an aquired taste. I won't hold it against you.
:)
yummy!
i've never heard of grits before.
sounds like italian polenta?
i need to have to try it out.
betty xx
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