I could probably eat cheese grits once a day for a solid week without tiring of them. This recipe was delicious with pork tenderloin and burgundy mushrooms, with leftovers rounding out a breakfast of sausage, eggs, fruit and biscuits. These are creamy and cheesy and simply delicious.
Adapted from Southern Living (because who knows grits better?)
- 4 cups milk (I used whole milk- it makes it tastes better It's cheese grits- we aint counting calories.)
- 1/4 cup butter
- 1 cup uncooked quick-cooking grits
- 1 large egg, lightly beaten
- 1 teaspoon salt
- 2 teaspoons garlic powder
- 1/2 teaspoon pepper
- 2 heaping cups (8-10 ounces) shredded sharp Cheddar cheese
- 1 cup grated Parmesan cheese
- Bring milk just to a boil in a large saucepan over medium-high heat; gradually whisk in butter and grits. Reduce heat, and simmer, whisking constantly, 5 to 7 minutes or until grits are done. Remove from heat. Stir in seasonings and cheese- taste for seasoning.
- Stir in egg. Pour into a lightly greased 11- x 7-inch baking dish.
- Bake, covered, at 350° for 35 to 40 minutes or until mixture is set. Serve immediately.
In a completely different vein, my aerobics instructor this morning was chatting to the class about how women can multitask like no other. Right now, I am writing this blog post, making vichyssoise for this week lunches, and doing laundry. Oh, and eating popcorn and watching DCC Making the Team. Granted, none of those takes too much brain power, but I think she has a point. . .