I first had cheese grits at the Bluebird Cafe on Prytania Street, New Orleans, Louisiana. I'd had grits many times, however not ever grits with cheese. The notion of inserting freshly grated cheddar cheese inside grits almost knocked me off my stool.
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."
Regrettably, the cafe is not open anymore, nevertheless my love of cheese grits lives on!
Materials:
2 cups whole or just low-fat milk 2 cups of water one 1/2 teaspoons of salt a single cup of coarse ground cornmeal 1/2 tsp . of fresh ground black pepper (you can contribute more should you want your grits peppery) four tbsps . of saltless butter 2/3 cups of grated sharp cheddar cheese
Instructions: Add together all the milk, water, plus salt in a full-size pot or pan above medium-high heat and bring to boil. Ensure that you blend sometimes to make sure that the milk plus water incorporate appropriately. After the milk and also water mix goes to a boil, steadily integrate the cornmeal along with constantly whisking with either a whisk or maybe fork.
Right after all of the cornmeal has become incorporated, decrease the temperature to low then cover the pot with a lid. Each three to four minutes, be sure to take off the top and then whisk the grits in order to stop them from firmly sticking and / or developing lumps. Cook the grits for something like 20 or until smooth.
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!
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."
Regrettably, the cafe is not open anymore, nevertheless my love of cheese grits lives on!
Materials:
2 cups whole or just low-fat milk 2 cups of water one 1/2 teaspoons of salt a single cup of coarse ground cornmeal 1/2 tsp . of fresh ground black pepper (you can contribute more should you want your grits peppery) four tbsps . of saltless butter 2/3 cups of grated sharp cheddar cheese
Instructions: Add together all the milk, water, plus salt in a full-size pot or pan above medium-high heat and bring to boil. Ensure that you blend sometimes to make sure that the milk plus water incorporate appropriately. After the milk and also water mix goes to a boil, steadily integrate the cornmeal along with constantly whisking with either a whisk or maybe fork.
Right after all of the cornmeal has become incorporated, decrease the temperature to low then cover the pot with a lid. Each three to four minutes, be sure to take off the top and then whisk the grits in order to stop them from firmly sticking and / or developing lumps. Cook the grits for something like 20 or until smooth.
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!
About the Author:
Get more soul food recipes. Stop by this site to find out all about Soul Food soups and stews like brunswick stew recipes.