Recipe Monday: Cheese Grits

Okay this is a recipe that has been cut down to a normal size from the original which was made for a men's campout celebrating the end of quail season last spring.   Bill says it is the bomb and he loves grits!  I, on the other hand, can't stand them in most cases!  I do like polenta, however!   

Bill, making fun of me, always rolls his eyes and says " that is just a high-class form of grits!"    I beg to differ and if you would like to know more check out Meseidy at http://thenoshery.com/2009/07/02/spicy-tomato-shrimp-with-creamy-polenta/ who quotes Alton Brown in her research on the differences between grits and polenta. 

And now on to today's recipe which comes from Bill's kitchen and not mine (LOL):

  • 1 32oz carton of chicken broth
  • 1/2 cup of whipping cream
  • 1 cup Uncooked quick cooking grits (grind is your choice)
  • 2/3 cup Sharp cheddar cheese
  1. Combine chicken broth and whipping cream in large saucepan
  2. Bring to a boil
  3. Stir in the grits and return to a boil
  4. Cover, reduce heat and simer 5 to 7 minutes
  5. Remove from heat and stir in the cheese
  6. Cool approximately 10 minutes

Let us know how you like it.  I am thinking I will try this out substituting polenta for grits later this week! 

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