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Creamy Stone Ground Grits
6
6
2
1
4
1
1
1
Cup Water
Cup Milk
Teaspoon Salt
Teaspoon Freshly ground white pepper
Tablespoon Butter
−1/2 Cup Stone ground white grits
Pound Grated white cheddar cheese
8 Fat; 0 Other Carbohydrates
In a large saucepan, over medium heat, combine the water, milk, salt, pepper
and 2 tablespoons of the butter. Bring the liquid to a gentle boil. Stir in
the grits. Cook for 1 hour and 15 minutes, stirring occasionally. (**The
grits will stick to the bottom of the pan, so make sure not to scrape the
bottom of the pan. If the grits absorbed all of the water, add some hot
water to thin out the grits.) Remove the pan from the heat and stir in the
remaining 2 tablespoons butter and cheese. The grits can either be served
immediately or prepared in advance and reheated.
If preparing in advance, grease a pan with a teaspoon of butter. Pour the
grits into the pan and reheat in a 400 degree F., for 15 minutes.
Yield: 8 servings
Creamy Stone Ground Grits
181
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