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Southern Cheese Grits

Posted by Hallee on Jun 2, 2011 in American Quisine, Breakfast, Hallee's Galley, Recipes, sides |

Southern Cheese Grits

Grits, for those of you who haven’t spent a good portion of your life below the Mason-Dixon line, is a cornmeal made from hominy.  Hominy is hulled corn kernels that have been stripped of their bran and germ.  What the American Indians gave the Pilgrims was likely hominy.  “Lye hominy” is made when the kernels of corn are soaked in a light lye solution.  You can get white grits (made from white corn) or yellow grits (made from yellow corn).  The difference between grits and polenta, other than regions of America, is that polenta is made from corn that retains the germ of the grain.

My family moved from Oregon to Florida when I was 13.  The first time I ever heard the term “grits” was in a diner in the north western border of Texas.  The waitress who, in my  memory, was very much like Flo Castleberry from the “Alice” television show, asked me if I wanted grits or hash browns with my breakfast.  I honestly didn’t understand the question.  Thankfully, one of my parents intervened.

Now, I love grits.  I love them as a side to eggs, doused in real butter, salted with Kosher salt, and sprinkled with freshly ground pepper.  The only better side to eggs, to me, is cheese grits – grits that have some form of cheese added to them.  Here is my cheese grits recipe.  It is as good whether you use white grits or yellow grits.  For the pictures in this recipe, I used white grits.

I do not use “quick grits” – I don’t think they taste as good as “old fashioned grits” – but I’m sure that’s a personal preference.  “Quick grits” have been pre-steamed so that they cook faster.

INGREDIENTS:

3½ cups water
¾ cup grits
½ tsp Kosher salt
½ cup colby jack  cheese

SUPPLIES:

cheese grater
saucepan with lid
wooden spoon
metal whisk
measuring cups/spoons

PREPARATION:

Grate the cheese.

DIRECTIONS:

In the saucepan, bring the water and salt to a boil.  Slowly add the grits, stirring.  Reduce heat to low and cover.

Cook, stirring occasionally, for 20 minutes.  Remove from heat.

Add the cheese.  Replace the lid.  Let it sit for a few minutes, to melt the cheese.

Stir well.  I use a metal whisk.

YIELD:

4 servings

NUTRITION: ~*~
Low in sugar
High in calcium
~*~
NOTES:

I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?

Hallee


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