Another good, quick cold winter dish, this may change your opinion of grits as a plain, breakfast item.
Only use slow-cook coarse grain white or yellow grits. Cook according to the directions on the bag; usually 4 cups water, 1 cup grits. Add a teaspoon of salt and cook slow. It is much better to use milk, even fat free, and cook on low heat, slowly.
Once the grits have bubbled down to a good consistency, remove from the fire. Add any kind of grated, shredded, or creamy cheese you prefer. I like to add all the dibs and dabs of cheese leftovers I might have in the fridge. Add 2 large tablespoons butter and 1 tablespoon maple syrup. Add black ground pepper and dried chives. Stir until the mixture is consistent and all the cheese and butter is melted. The grits should be hot enough, or you can put back over low heat.
Serve hot in bowls. It’s really almost more of a soufflé and quite filling. A side salad is fine, or just sliced tomatoes or even fruit. You can also serve with a fried egg or poached egg on top.
Yum!
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