A Classic Southern Breakfast: Cheese Grits
The very first time I had cheese grits was from the Bluebird Cafe along Prytania Street in New Orleans, Louisiana. I had eaten grits and butter a lot more occasions than I’m able to count, however I had certainly never had grits with cheese. The concept of putting freshly grated cheddar cheese inside my grits practically knocked me from the quaint, neighborhood restaurant’s chair.
Nola.com’s write-up of Bluebird ideally portrays the city’s fascination with the restaurant, “Waiting on the sidewalk outside the Prytania Street cafe is a New Orleans tradition for a good chunk of the population, particularly those who find diner-style breakfasts help erase damage caused by the previous night’s questionable judgment.”
Unfortunately, the Bluebird Cafe is closed down, but my passion for cheese grits thrives on!
Materials:
two cups whole or possibly low-fat milk two cups of water one 1/2 teaspoons of salt 1 cup of coarse ground cornmeal 1/2 tsp . of freshly ground black pepper (you could add more if you prefer your grits peppery) 4 tablespoons of unsalted butter 2/3 cups of grated sharp cheddar cheese
Directions: Mix your milk, water, as well as salt in a generous pot or pan on top of medium-high temperatures and raise up to a boil. You’ll want to stir up occasionally to make certain that the milk plus water incorporate nicely. As soon as the milk as well as water mix goes to a boil, progressively put the cornmeal when you are continually whisking with either a whisk or simply a fork.
As soon grits are stirred in, lower the heat to low and furthermore cover up the cooking pot. Nearly every 3 to 4 minutes, you should remove the cover and then whisk adequately to avoid grits from firmly sticking to the bottom and /or building lumps. Just be sure to get into the corners of the pot when whisking, otherwise lumps will develop in the corners. Cook the grits for about 20-25 minutes or until eventually combination is creamy.
Take the pan from the cooktop and then add in the pepper, butter and stir to mix. As soon as butter is melted, gradually stir in the cheese just a bit at a time, ensuring that it will be evenly distributed throughout the grits. Give this cheese grits meal to special loved ones quickly before it gets cold!
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