Quick Recipe: Cheese Grits

24 Jan

Cheese grits are a great way to start a chilly morning -- just make a bowl of instant grits, stir in cheese, butter, and a few seasonings, and enjoy!

This is almost too easy to deserve to be called a recipe, but it’s so good, I couldn’t resist sharing — and since Grace is still trying to sort out Internet access issues, I thought I might as well post it.

Use a bigger bowl than I did, or you'll end up with a mess.

Start by making a single serving of instant grits. Use a bigger bowl than the box calls for; otherwise, it will boil over, and you’ll end up with grits all over your microwave. Not that this happened to me or anything, of course.

Next, add a handful of shredded cheddar cheese and a tablespoon or so of butter. You can use more or less butter and cheese, depending on your personal tastes. I like lots of butter and cheese in mine. The butter makes the grits sort of creamy, and the cheese … well, it’s melted cheese. Do I need to explain this concept to you?

Don't use this much onion powder. Unless, y'know, you really, really like onion powder.

Stir in the butter and cheese, then add onion powder, garlic powder, and ground red pepper to taste. I didn’t mean to use as much onion powder as you see in the picture; it’s just hard to take a picture and shake spices into a bowl of grits at the same time. Fortunately, it wasn’t too hard to scoop out the excess.

Stir in the spices, salt to taste, and enjoy. This is a great way to start a chilly Saturday morning before you head out to run errands and what-have-you.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: