I can still remember when I first tried cheese grits. It was inside of the Bluebird Cafe on Prytania Street located in New Orleans. I'd enjoyed grits with butter loads of times, yet certainly not grits with cheese. The concept of putting freshly grated cheddar cheese with my grits more or less knocked me off the charming restaurant's stool.
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."
Sad to say, the Bluebird happens to be shut down, nonetheless my passion for cheese grits thrives on!
Ingredients:
two cups whole or perhaps low-fat milk 2 cups of water 1 1/2 teaspoons of salt one cup of coarse ground cornmeal 1/2 tsp of fresh ground black pepper (it's fine to use more if you prefer your grits peppery) four tbsps of saltless 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!
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."
Sad to say, the Bluebird happens to be shut down, nonetheless my passion for cheese grits thrives on!
Ingredients:
two cups whole or perhaps low-fat milk 2 cups of water 1 1/2 teaspoons of salt one cup of coarse ground cornmeal 1/2 tsp of fresh ground black pepper (it's fine to use more if you prefer your grits peppery) four tbsps of saltless 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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