Best Cheese Grits - Ever!

When I lived in New York, the suggestion of grits was seldom met joyfully. I soon discovered why when I ordered a side of grits at a diner. I eagerly opened my mouth, anticipating the creamy, flavorful delight I learned to make from my Southern StepDaddy. I was disappointed. Hot water. They tasted like textured, hot water. Blech. I knew instantly why my roommates and work colleagues looked at me in surprise when I suggested making grits. So, I decided they had to try mine. And they were won over, asked me to teach them. One of my roommates added maple syrup to the butter/milk-only recipe -- kind of like Cream of Wheat. I have been told they still prepare them some 15 years later.

2 cups water
2 cups whole milk or 2% at thinnest
1/4 stick of butter
1 teaspoon salt
1 teaspoon coarsley ground black pepper
4 ounces cream cheese
8 ounces sharp cheddar (Vermont extra sharp - white - is my favorite!)
1 cup old fashioned grits (instant work fine, but the old-fashioned step it up a notch)

Place a medium saucepan over high heat. Pour in water, bring to a boil. Reduce heat to medium-high, stir in milk, butter, salt & pepper. Stir occasionally until steaming heavily. Add cream cheese, cut into smaller chunks, stirring til blended. Add cheddar cheese, stirring til completely melted and blended. Slowly pour in grits, stirring the entire time, which prevents lumping. Stir until the grits are completely blended into the mixture, reducing heat to medium-low. Cook for 20 minutes, stirring frequently.

Often, cooks prepare the grits in water and then add cheese or milk or butter. The key step in preparing grits full of flavor is to prepare the liquid base first, so the grits absorb the flavor while they cook. Otherwise, you're just covering up a hot water flavor.

If you want to opt out of the cheese, simply increase the butter to half or whole stick! Not the healthiest option, but it is tasty.

Although officially classified as a cereal grain, grits are a tasty accompaniment for just about any meal - breakfast, lunch, or dinner. They are excellent with shrimp and fried green tomatoes, or eggs and sausage with fruit, or even in a casserole.

The cheese grits in this recipe are hearty enough to serve as a stand alone breakfast.

Enjoy!

Grits are surprisingly healthy. Made from corn, they offer over 20% of the USDA recommended serving of folate. They also have a little over 3 grams of protein per serving, and provide Vitamin A, Thiamin, and Pantothenic Acid. With an amino acid score of 55, NutritionData.com states, "Adding other foods with complementary amino acid profiles to this food may yield a more complete protein source and improve the quality of some types of restrictive diets."


Read More http://nutritiondata.self.com/facts/breakfast-cereals/1634/2#ixzz1vpw4Orgz.

Thank you for reading! Please share your thoughts, suggestions and any story you may think related to grits or southern cooking!