It’s Sunday, you know, one of the seven days a week I reserve for experimentation. Today it’s about food and gardens.
First, grits. My man loves grits sweetened with a little bit of maple syrup. Yeah, South meets North at the table. Well, I like cheese, and I’m going to try to come up with a cheese grits recipe.
Two recipes I found online had this in common:
4 cups liquid
1 cup grits
4 Tblsp. unsalted butter
salt and pepper
The main difference between the two was the type of liquid used. One recipe used chicken broth, adding a couple tablespoons of heavy cream at the end. The other used whole milk and water. That’s where I’m leaning.
I will stir in fat and cheese at the end, as both recipes do, but I aim to add a tablespoon or two of powdered cheddar and some good Penzey’s seasoning, either Fox Point or Sunny Paris. Because the mix will already be pretty salty, I’m leaning toward the unsalted Sunny Paris…and a little garlic.
If it doesn’t work, I’ll feed it to Dale and go on. Maybe try again using broth. Keep you posted.