A Classic Southern Breakfast: Cheese Grits

By Kathy Smith


The very first time I had cheese grits was from the Bluebird Cafe along Prytania Street in New Orleans, Louisiana. I had eaten grits and butter a lot more occasions than I'm able to count, however I had certainly never had grits with cheese. The concept of putting freshly grated cheddar cheese inside my grits practically knocked me from the quaint, neighborhood restaurant's chair.

Nola.com's write-up of that Bluebird better explains the city's adoration for the restaurant, "Waiting on the sidewalk outside the Prytania Street cafe is a New Orleans tradition for a good chunk of the population, particularly those who find diner-style breakfasts help erase damage caused by the previous night's questionable judgment."

Unfortunately, the Bluebird Cafe is closed down, but my passion for cheese grits thrives on!

Materials:

two cups whole or perhaps low-fat milk 2 cups of water 1 1/2 teaspoons of salt one cup of coarse ground cornmeal 1/2 tsp of fresh ground black pepper (it's fine to use more if you prefer your grits peppery) four tbsps of saltless butter 2/3 cups of grated sharp cheddar cheese

Directions: Combine your milk, water, along with salt within a big pot or pan above medium-high temperatures and bring about to boil. Ensure that you mix now and again to ensure the milk and water mix together properly. As soon as the milk plus water combination comes to a boil, progressively incorporate the cornmeal whilst persistently whisking with either a whisk or a fork.

As soon grits are stirred in, lower the heat to low and furthermore cover up the cooking pot. Nearly every 3 to 4 minutes, you should remove the cover and then whisk adequately to avoid grits from firmly sticking to the bottom and /or building lumps. Just be sure to get into the corners of the pot when whisking, otherwise lumps will develop in the corners. Cook the grits for about 20-25 minutes or until eventually combination is creamy.

Take off the pot from heat and after that incorporate the pepper as well as the butter and stir to combine. As soon as the butter is dissolved into the grits, slowly whisk in the cheese a little bit at a time, being certain it's evenly distributed within the grits. Dish out this cheese grits dish to all your loved ones at once!




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