Grits are a staple of Southern and Soul Food cooking. How to prepare them is a matter of much debate. And I won't even get into the Salt vs. Sugar debate. Suffice to say, everyone has their own way of preparing grits. One of my subscribers, Kaisha Irving, wanted to know how we prepared Cheesy Grits at our former restaurant, Bigmista's Morning Wood. I am happy to oblige!
For those who need a written recipe, here you go! Ingredients: 2 cups water 1 tsp chicken bouillon 1/2 cup stone-ground grits (quick grits will do but never instant grits) 1 tsp granulated garlic 1/2 tsp white pepper 1 Tbsp salted butter 1/2 cup shredded cheese (I suggest white cheddar, Monterey jack or asiago) salt to taste
Directions: Add chicken bouillon to boiling water. Add grits to water and stir to make sure there are no lumps. Reduce heat to low. Cover and simmer for 5 minutes. Add garlic and white pepper. Stir until mixed well. Cover and simmer until the water has been absorbed. Add butter and cheese. Stir until both are melted. Remove from heat and taste. You'll notice that I didn't add salt. That is because there is a good amount of salt in the bouillon and the butter. If it needs more salt, now is the time to add it. Serve it up topped with some fresh herbs or scallions. My suggestion is to top it with some Cajun Shrimp. If you are interested in a recipe for that, let me know in the comments. I hope you enjoy this recipe and keep coming back for more! Bigmista