← Back to Search Results
American, Southern
Soft Cheese Grits with Spoon Bread Variation Recipe-1710

Photo by: Joey DeLeo
Comments: 0
 

Recipe

Yield: Serves 6

Ingredients

  • 6 cups water
  • 1½ cups grits (quick grits is fine)
  • ½ teaspoon salt
  • 1 tablespoon minced garlic
  • 1½ ounces sharp Cheddar cheese, grated (1/3 cup)
  • 1/3 cup light cream

Directions

In a large saucepan over medium heat, bring the water to a boil and slowly stir in the grits, salt, and garlic. Lower the heat, cover, and simmer, stirring occasionally, until the grits are thick and soft, about 10 minutes. Whisk in the grated cheese and the cream. Keep the grits hot in a water bath, stirring occasionally, for up to 1 hour. More water may be whisked in to thin the consistency of the grits, which will thicken as they sit.

Notes

Variation:

At the restaurant we use stone-ground coarse yellow cornmeal, 1 cup meal to 6 cups water, cooked as in this recipe but for 20 minutes. We add a tablespoon of hot chili pepper sauce, ¼ cup minced red bell pepper, then spread on a tray to cool, then chill. The chilled, now-firm grits are cut into squares and sautéed in vegetable oil until crisp. We do this to cook the grits to order rather than keeping them hot for hours. At home, left-over grits are wonderful chilled and fried for breakfast in the same way.

The Spoon Bread Variation:

4 whole eggs, lightly beaten

¼ teaspoon freshly grated nutmeg

1 recipe Soft Cheese Grits

Preheat the oven to 400°. Butter an 8-cup soufflé dish.

Whisk the beaten eggs and the nutmeg into the cooked warm grits. Pour into the soufflé dish, and bake for 30 minutes, until slightly puffed and brown. Serve immediately.


© 1996 Elizabeth Terry
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information does not include Spoon Bread Variation.

221kcal (11%)
71mg (7%)
1mg (1%)
73mcg RAE (2%)
80mg
20mg
5g
0g
2g
32g
26mg (9%)
251mg (10%)
5g (23%)
8g (12%)
1mg (7%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
the-provence-cookbook The Provence Cookbook
by Patricia Wells
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
desserts-4-today Desserts 4 Today
by Abby Dodge
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
living-raw-food Living Raw Food
by Sarma Melngailis
mexican-everyday Mexican Everyday
by Rick Bayless
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?