Ben’s Creamy Cheese Grits
Posted by Ben | Under Breakfast, Lick The Plate Clean Recipes, Vegetables / Side Dishes Monday Sep 8, 2008
If you were raised in the South, then you know that an old fashioned fish fry is not complete without several things… cheese grits, coleslaw, baked beans and hush puppies.
Before my lactose intolerance became an issue, I perfected cheese grits. I would eat them several times per week for months. A quick easy recipe that anyone can make…
Ben’s Creamy Cheese Grits
Quick grits
Milk or heavy cream
Velveeta - cut into chunks
Tabasco or hot sauce
Salt & pepper
Prepare Quick grits and use milk instead of water. Do not add any butter. Salt and pepper — a couple of dashes of each.
As the grits are boiling, reduce heat to simmer and stir in chunks of Velveeta. The chunks should melt evenly and not clump together if properly stirred. The grits will thicken and you can add additional milk to thin if desired.
Carefully watching the grits so they do not scorch, add a couple of dashes of Tabasco for a feiry kick.
NOTE: Grits at the Starling home were always cooked with milk or cream instead of water. Grits cooked this way will require little butter and have a smooth consistency.
Shredded cheese can be substituted for Velveeta, however, it does not melt smoothly and can be string-y.
NOW BEN, HERE IS A LITTLE HELP FROM MOM ON THE GRITS SITUATION….START IT OFF WITH WATER SO IT DOESN’T SCORCH AND WHEN IT IS COOKED I ADD SOME HALF AND HALF. ONE THING I HAVE BEEN DOING LATELY BECAUSE I LIKE REALLY SMOOTH GRITS IS TO PUT IT IN THE FOOD PROCESSER AND PULSE IT A BIT SO THAT IT COOKS UP QUICKER (FOR BREAKFAST THIS IS GREAT IF YOU ARE IN A HURRY AND DON’T HAVE EXTRA TIME FOR THE CREAMY ACTION TO TAKE PLACE). I USE THE QUICK GRITS AND DO IT WHEN I OPEN THE BAG AND DO IT ALL AT ONCE SO I WILL BE READY TO COOK IT IN THE MORNING. A LITTLE CREAM CHEESE ALSO MAKES IT TASTY.
.. Bengie .. Mama Jean LUVS cooking “FRIED GRITS” .. Have U ever had that?
My secret to creamy cheese grits is starting with stone ground grits, cooking them in half water, the rest half-and-half; adding a couple of tablespoons of cream cheese, some grated cheddar and a teaspoon or so of Parmesan (optional). I’ve also made blue-cheese grits, which work well if you cook them, chill them in a pan, then saute them lightly as a cube or round, to put under chicken with a spicy tomato sauce (puttanesca is good, or a hot Creole inspired sauce…the blue cheese plays off that spiciness).
I love grits, especially with chunks of bacon it it. Another tip that a neighbor from Mobile taught me was to put the grits in the water before it even boils. It does make them delicious!