Saturday, December 17, 2016

Cheddar Cheese Grits

We love grits for breakfast, not just because we're Southern; we grew up eating them all the time, and they just rock. We had grits-and-egg bowls for weekday breakfast before school and slow-cooker cheese grits for Sunday brunch and holidays. Last weekend, we added a fried egg, melted green onions, and tomato gravy to ours, like in the pic here. A bowl of grits can be anything you want it to be -- even dinner.

This recipe works for white corn grits as well as yellow corn grits, but you have to use grits or polenta, not cornmeal. Unless you want a heaping bowl of mush.

(Can you get grits where you are? We're curious…let us know in the comments.)

Cheddar Cheese Grits

1 cup yellow grits
2 cups whole milk
2 cups vegetable broth
2 tablespoons butter
1/3 cup cheddar cheese (shredded or cubed)
5 cloves garlic (smashed, roughly chopped)
Kosher salt and cracked black pepper (to taste)
Fried egg (optional)

Place the milk and broth into a medium saucepan over medium heat. Whisk in the grits and add butter, cheddar, garlic, salt, and pepper. Cook, stirring occasionally, for 40 minutes. Serve with a fried egg. (Serves 4.)

1 comment:

Lesley said...

I buy organic polenta, works fine, I use it to make your cornbread all the time - total cornbread converts. I will be trying the grits - I have eaten them in the US, but not tried to make them - yet!