Ther???????e has been snow here. A lot of snow. It’s finally starting to melt, but thanks to the snow, I have been eating a lot of cheese grits this past month. They soothe the cabin-fevered beast and are a great warmup after shoveling snow. But today, I had an idea – and it was a spectacular idea. Instead of making the grits with water, why not chicken stock? Well, the result was AWESOME.
I wish I had a photo – I took some quick shots, but when I pulled them off the memory card, they were blurry – and I’d already finished the grits by then. (I’m quite certain I’ll be making this again, so there is hope that I can get a shot.)
Best Cheese Grits Ever:
1/4 c. old fashioned grits (NOT instant)
1 1/8 c. chicken stock or broth
2 ounces shredded chipotle cheddar cheese
salt & pepper
Bring the stock to a boil, add grits, stir well. Set heat to LOW and cover. After about 6 minutes I hit it with the salt & pepper. Then at the 12 minute mark, I stir in the cheese. I did notice that with the chicken stock, it was still a touch soupy at the 12 minute mark, so I let it go another minute or so. (In the future I may just cut it back to 1 cup of stock.)
Once the cheese is stirred in, sit back and enjoy!
According to the grits package, 1/4 c of grits is 2 servings. Maybe if you’re eating it with something else. Otherwise, it’s one perfect serving on it’s own.
