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

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

down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
nigella-express Nigella Express
by Nigella Lawson
in-the-kitchen-with-david In the Kitchen with David
by David Venable
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
food-to-live-by Food to Live By
by Myra Goodman
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
desserts-4-today Desserts 4 Today
by Abby Dodge
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
martin-yans-china Martin Yan's China
by Martin Yan
living-raw-food Living Raw Food
by Sarma Melngailis
Already a member? Sign in here
Close_overlay

Sign up to 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

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?