Dreamfinder2
DIS Veteran
- Joined
- Aug 4, 2000
- Messages
- 1,794
By request, from a PM on another forum:
I could wax poetic on the merits of grits, that wonderful Southern staple, which some of you unfortunate Yankees have not discovered the glory of.
Well, I've been tinkering with 'em ... and I think I've got this down to an art form. Check this out:
3 cups water
1 cup whipping cream
1/4 cup butter (not margarine!)
1 tsp. salt
1 cup quick-cooking grits, uncooked
1 cup extra-sharp shredded cheddar cheese
2 cloves garlic, minced
Bring first four ingredients to a boil in a large saucepan over medium-high heat. Reduce heat to medium; whisk in grits. Cook, whisking constantly, 7 or 8 minutes until smooth. Then stir in cheese and garlic. Cook 1 or 2 minutes or until thoroughly heated and the cheese is melted.
O-MY-GOSH.
I could wax poetic on the merits of grits, that wonderful Southern staple, which some of you unfortunate Yankees have not discovered the glory of.
Well, I've been tinkering with 'em ... and I think I've got this down to an art form. Check this out:
3 cups water
1 cup whipping cream
1/4 cup butter (not margarine!)
1 tsp. salt
1 cup quick-cooking grits, uncooked
1 cup extra-sharp shredded cheddar cheese
2 cloves garlic, minced
Bring first four ingredients to a boil in a large saucepan over medium-high heat. Reduce heat to medium; whisk in grits. Cook, whisking constantly, 7 or 8 minutes until smooth. Then stir in cheese and garlic. Cook 1 or 2 minutes or until thoroughly heated and the cheese is melted.
O-MY-GOSH.
