Wednesday, February 16, 2011
Tonight I'm cooking cheese grits and this one of my favorite recipes, not only because it's so yummy but because it's also super easy. Cheese grits are a great side for pretty much anything if you ask me. Sometimes we have them with shrimp and sometimes with chicken sausage and diced tomatoes, which doesn't sound all that special but is actually really delicious. Tonight we're having them with jerk pork chops (grilled by Andrew the grill-master).
Here's the recipe. It's from the February 2008 issue of Southern Living. I didn't take many pictures because it's so easy and quick there's hardly any steps to take pictures of!
1 (14 oz.) can chicken broth
1 cup milk
1/2 tsp. salt
1 cup uncooked quick-cooking or instant grits (I use instant)
3/4 cup Cheddar cheese
1/4 cup grated Parmesan cheese
Bring first 3 ingredients and 1 1/2 cups water to a boil in a medium saucepan over medium-high heat (Note: Once it starts boiling, the milk will cause it to boil over fast, so watch out); gradually whisk in grits. Reduce heat to low, and simmer, stirring occasionally, until thickened (the time this will take will differ depending on what kind of grits you are using, the instant ones usually take less than 5 minutes). Stir in cheddar and Parmesan cheeses. Season with hot sauce.
See? So easy. You can see from my picture that I use fat-free and reduced-fat milk and cheeses and they taste just as good I promise. So that's a good way to cut a few calories. Hope you like 'em!