Friday, December 3, 2010

Cheese Grits

Cheese Grits

Jeremy doesn't normally like grits, but he thought these were great.  It is a very versatile dish, you can serve it as a side dish for breakfast, lunch, or dinner.  You could leave out the tomatoes with chiles, you could stir in cooked meat, or you could use a different type of cheese to change the flavor depending on what you will be serving these with.  These weren't quite as spicy as I would have liked so I added extra hot sauce to my bowl, next time I think I'd add some hot sauce or cayenne pepper into the mix prior to baking. 

-1 cup grits
-4 1/2 cups water
-1/2 tsp salt
-1/4 tsp black pepper
-1/2 tsp garlic powder
-2 cups shredded cheese (I used a mix of jack and cheddar, but pepper jack would be amazing here)
-1 can diced tomatoes with chiles
-1 egg, beaten

Bring water to a boil. Add grits and salt and stir, then reduce heat to low and cover. Cook for 5 minutes, stirring occasionally. Remove from heat. Stir in black pepper, garlic powder, tomatoes with chiles, and grated cheese. Drop in a couple of tablespoons of hot grits into beaten egg to temper, stirring constantly. Dump it all back into the pot and stir. Pour into a greased baking dish and bake at 375 for 30 to 45 minutes.


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