Whether you serve them straight up or fried, cheesy grits make a great addition to breakfast or brunch.
Yield: 6-8 servings
Time: 10 minutes
Tools
- medium saucepan
- whisk
Ingredients
- 3 c milk or 1 c cream + 2 c water
- 1 t salt
- ¾ c quick grits
- 1 t hot sauce or paprika
- ½ c smoked gouda or smoked mozzarella, grated
Directions
Combine milk and salt over medium-high heat. As soon as it boils, slowly add the grits, whisking constantly. Reduce heat to medium-low and continue cooking, stirring occasionally, for 5 minutes.
Stir in the hot sauce and cheese. When the cheese is melted, add more liquid if necessary to achieve desired consistently.
At this point, you can serve the grits as is.
Or you can spread them into a buttered 8×8 baking dish, refrigerate them for an hour, then cut into squares or triangles and fry until golden brown.
Notes
This recipe is from the Cafe Flora Cookbook, by Catherine Geier and Carol Brown (read my review).
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