Cheesy Grits Recipe

I adore the Cheesy Grits at Threadgill's in Austin TX.
I was delighted to discover that I had the recipe in Jane and Michael Stern's Blue Plate Specials & Blue Ribbon Chefs
The original recipe:

My revised stove top version:

Cheesy Grits
• 1-3 cloves garlic, minced
• med onion chopped
• olive oil
• 4 c stock (I use 2 cans chicken)
• salt
• 1 c grits or polenta
• 1 c cheese, grated (I use extra sharp cheddar)

Saute garlic + onions in oil in large saucepan
When soft, add water + a bit of salt
Bring to boil
Add Grits
Simmer for 5-10 minutes until grits are cooked
Add cheese, blend
Let sit for a couple of minutes before serving

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