Cookbook:Grits with Cheese
Appearance
Grits with Cheese | |
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Servings | 4–6 |
Difficulty |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Basic foodstuffs | Cereal | Corn
Commercially produced grits are coarsely ground hominy (corn, treated with lye). Corn masa is similar, but more finely ground. Traditional grits are stone-ground maize (corn) that has been sifted to isolate the middle-sized granules, coarser than the product used in baking as corn meal.
Grits are a common breakfast food in the southern USA. They are often served much like oatmeal or as a side dish with fried or scrambled eggs. Unlike oatmeal, grits are often topped with cheese. Another recipe can be found at Cookbook:Hominy Grits.
Ingredients
[edit | edit source]- 4 cups water
- 1 cup grits
- ½–1 tsp salt
- Black pepper to taste
- Butter or margarine
- Grated cheddar cheese
Procedure
[edit | edit source]- Bring the water to a boil in a 1–2 quart saucepan.
- Add the grits, stirring constantly.
- Reduce heat to low, stirring occasionally until until grits begin to thicken.
- Cover and continue to cook on low heat for about 5–6 minutes. Stir occasionally to avoid sticking. If the grits become too thick, stir in a small amount of water.
- Adjust the seasoning before serving, adding black pepper to taste.
- Serve with a pat of margarine, butter, or grated cheese on top.
Notes, tips, and variations
[edit | edit source]- The recipe above may be used to prepare stone-ground grits, but cooking time must be increased to at least 25 minutes. Some cooks prefer a longer cooking time—approximately 45–50 minutes. If the grits become too thick or begin to stick, stir in ⅛–¼ cup boiling water.
- Many Southerners prefer to substitute milk for 1–2 cups of the water, especially if the grits are to be served as part of a main dish, such as shrimp and grits.