Corn Grits
Corn grits (a.k.a. southern grits) are a favorite in the southern United States. While they sometimes get a bad rap, grits are actually quite creamy and delicious when cooked properly. Grits come in a variety of exciting flavor combinations. Grits recipes include ham grits, sausage grits, cheese grits, shrimp grits, butter grits, and bacon grits. This article shows you cook cheese and butter grits, a delicious and creamy combination with a silken texture. Here's how: Add this to my Recipe Box.
Instructions
1. Pour water into a nonstick pot or frying pan. Using nonstick cookware is recommended; grits are sticky by nature and nonstick cookware is far easier to wash for this grits recipe.
2. Turn stove on high and boil water.
3. Add grits to water and reduce heat to medium. Grits will be very watery at this point, but they will thicken nicely in a few minutes.
4. Stir grits with heat-resistant rubber spatula. Grits should be allowed to simmer slightly; if they appear to be boiling excessively, turn heat to medium-low.
5. Grits will still be somewhat watery. But as you continue to stir, grits will thicken as the water is absorbed.
6. Stir grits until thickened and water is absorbed. Grits will be a little pasty and will tend to form a soft clump when stirred.
7. Add butter and shredded sharp cheddar cheese. Stir until completely mixed, then serve. Grits will have a creamy, silky texture.
Tags: Grits will, butter grits, nonstick cookware, Stir grits, water absorbed, will thicken