Cheese Grits

Southern Cheese Grits Recipe

The very first time I got cheese grits was in the Bluebird Cafe found on Prytania Street in New Orleans. I had tried grits with butter on more occasions than I could count, yet under no circumstances had I ever had grits with cheese. The very idea of putting freshly grated cheddar cheese on grits almost knocked me off of my seat!

Nola.com, a local online New Orleans newspaper, had a write-up for the Bluebird Cafe that describes the city’s love for the diner better than I can, “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.”

The sad thing is, the Bluebird Cafe is no longer open, nonetheless my love of cheese grits lives on!

Ingredients:
2 cups whole milk or simply low-fat milk will do
2 cups of water
1 1/2 teaspoons of salt
a single cup of coarse ground cornmeal
1/2 teaspoon of fresh ground black pepper (you can add more if you want your own grits to be peppery)
4 tbsps of saltless butter
2/3 cups of grated sharp cheddar cheese

Directions:Combine all of the milk, water, as well as salt inside of a large pot or pan on top of medium-high heat and bring to a boil. Make sure you stir on occasion so that the milk and water blend extremely well. As soon as the milk and water approach a boil, steadily and slowly pour in the cornmeal as you consistently whisk with either a whisk or a fork. It is crucial to whisk while incorporating the cornmeal, otherwise lumps will form and the grits will not turn out smooth and creamy.

Once all of the cornmeal appears to have been absorbed and well integrated into the milk and water, turn the heat to low and cover the cooking pot. Every three to 4 minutes, you’ll want to take off the cover and whisk well to keep the grits from firmly sticking to the bottom of the pan or developing lumps. Be sure you get into the corners of pot when whisking, or else lumps will propagate in the edges. Cook the grits for twenty to 25 minutes or until the mixture is rich and creamy.

Remove the pan from heat and after that you can put in the pepper and the butter and again whisk to mix. The moment butter is dissolved into the grits, slowly whisk in the cheese a touch at a time, ensuring that it is really evenly spread inside the grits. Serve this cheese grits dish to friends and family as soon as possible.

Read The Original Recipe Here:
Southern Cheese Grits Recipe

Labels: cheddar cheese grit recipe, resep kue butter keju


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