Sunday, October 30, 2011

Day 28 | Grits Are Good!

I hope you all will forgive my lazy blogging these last couple of days.  The Hubster is on vacation and I have been enjoying time spent with my little family.  :)

Texas is an interesting state.  My old History of Texas professor used to say that Texas was really like two states in one; the Eastern half {east of Austin onward} was part of the American South, and the Western half {Austin and westward} was part of the American Southwest.

As a child I never understood the term "The South".  I didn't understand how those "Northern" states like North Carolina could be considered the South.  I mean, you can't get further South than Texas without going to Mexico.  As far as I was concerned, Texas was the end-all-be-all Southern state.

So imagine my surprise when I learned of a "traditionally Southern" food that I'd never had: grits.

I guess I grew up in the part of the state that's a little more Southwestern than Southern.  My only experience with grits was limited to a very paste-like version which was dumped on our cafeteria trays at summer church camp.  They looked like paste and tasted like paste.  I couldn't believe people actually liked them.

Enter the April 2011 edition of Southern Living and it's drool-enducing Spring Brunch...including cheese grits made with Gouda.  They looked todiefor.  I had to try them.  And once I did, I was hooked.

 My very battered and splattered copy of April 2011 Southern Living.

I don't keep Gouda on hand, so I have tried these grits with every kind of broth/cheese combination I can think of {including American cheese} and I LOVE them nomatterwhat.  If you have never tried grits, or think you hate grits, you must, must, MUST try these.

Here is the variation I made a couple of nights ago {there were absolutely no leftovers even though this was supposed to serve 4}.

Cheese Grits {based on Southern Living's Gouda Grits}

2 cups chicken broth {or whatever you have on hand...even boullion works}
1/2 cup of half and half
1/2 tsp kosher salt
1 cup of stone ground yellow cornmeal {or quick cooking grits, whatever you have}
1 cup shredded extra sharp cheddar cheese
1/4 cup skim milk
2 tbsp unsalted butter
1 tsp Frank's Hot Sauce {plus an extra shake or two}

Bring the first 3 ingredients plus 2 cups of water to a boil in a dutch oven or large pot.  Once boiling add grits/cornmeal slowly while wisking to prevent lumps. 

Reduce heat to medium low and allow to simmer until cooked, stirring occasionally.  When grits are cooked through {should be thick like cream of wheat or mashed potatoes} remove from heat and stir in cheese and remaining ingredients.  Serve immediately and don't blame me if you become a grits addict.  ;)

Cheesy, creamy goodness.

No comments:

Post a Comment