Thursday, December 22, 2011
When I think of grits, I think of My Cousin Vinny (1992). There is a scene where Vinny and Lisa order breakfast. When it arrives, Vinny looks at his skeptically...
Vinny Gambini: Whats this over here?
Grits Cook: You never heard of grits?
Vinny Gambini: Sure I've heard of grits. I just never actually *seen* a grit before.
I, too, was recently introduced to a grit. It is so yummy. If you've never had grits, you don't know what you are missing. Grits are roughly ground corn boiled in water with either salt or sugar. It's usually associated with the south, but it's actually of Native American origin. This recipe isn't sweet at all. It's not salty either. You can taste the hint of cheesiness and the garlic is just enough to have you scooping that second portion into your bowl. For this recipe, you'll need:
1 cup instant grits
8 oz Velveeta
3 cups water
1 tsp salt
3/4 cup milk
1 stick butter
1/4 tsp garlic powder
Cook the grits, water and salt together as directed on the package. Add a stick of butter and 8 oz of Velveeta. Stir the butter and Velveeta cheese into the grits as they melt. I usually cube the cheese and butter so that it melts faster. It is very important that the cheese melts completely. You don't want pockets of Velveeta cheese throughout your grits. In a bowl whip together an egg and 3/4c of milk. Stir into grits mixture. Pour into 8x8 casserole dish and bake 350 30-45 min until top lightly browns. Double the recipe for 9x13 dish.
You can also make up this recipe the night before, refrigerate, and cook it in the morning. It's a great recipe to bring to a pot luck brunch because it looks great and is easy to transport. Enjoy!