I'm quite certain my version of cheese grits would be enough to make a proper southern cook faint a little. I do it all wrong. I gather from my research that "real" cheese grits are to be baked, something I saw as an unnecessary extra step, especially if you're trying to get breakfast on the table lickity split. I use quick-cook grits rather than their more revered stone ground cousin because of availability issues. That said, if you can look past the inauthentic-ness of things, I think you'll find these grits are worth it.
YANKEE BASTARD CHEESE GRITS
- 2 1/4 c. water
- salt for the water
- 1/2 c. quick cook (not instant) grits
- 3 oz cream cheese
- 1/2 c. extra sharp cheddar cheese, grated
- 1/2 c. pepper jack cheese, grated
For grits newbies, if you are unsure whether your grits are done, give them a quick taste. If you feel like you are chewing on half-cooked rice, it could probably use another minute or two. Grits are done when they are soft.
2. Turn the heat down to low. Add your cheeses, starting with the cream cheese, making sure each is melted and well-combined with the gits before adding the next. Serve immediately.
What's great about this recipe is that you can tweak it to accommodate whatever you have on hand. I've used mozzarella, swiss, and even processed American cheese slices. I've never received a complaint, although the recipe above is our favorite combination. I like to serve these grits with scrambled eggs topped with salsa. Yum.
Just as a side note, I've included a picture of what my "half cup" of cheddar cheese sometimes looks like. We're cheese fiends over here. If you want to increase the amount of cheese in this recipe, you'll get nothing but respect from me!
Source: Cats and Casseroles original recipe