Monday, October 25, 2010

Welcome Baby Dinner Part 2

When I was trying to decide what to make along side the pork loin for my friends, I knew that I was going to do roasted squash and zucchini.  I made that one time for them before and they really enjoyed it.  But I wasn't sure what else to make.  I didn't really want to do potatoes au gratin, though that is what I think of because it's what my mom usually makes.  I thought about dirty rice but I wasn't sure about my skills vs. the dad's taste for rice...he's Asian and has a keen tongue when it comes to rice.  So, I started a search which ended on cheese grits.  The recipe is from Ina Garten's book The Barefoot Contessa, Back to Basics.  I have had this book for a while and haven't made anything from it...but I really should.  It is a beautiful cookbook with yummy recipes. 

Anyway, the grits were super easy to make (after I found the grits in the store...I was convinced that it was NOT the "cook in 5 minutes grits"...but it was!) and turned out delicious.  They even reheated well.  So, grab some 5-minute grits and make this quick dish for your family.  Come back for so easy, flaky (though not puffy) biscuits)!

Creamy Cheddar Grits adapted from The Barefoot Contessa, Back to Basics
1 cup quick-cooking grits (the 5 minute kind)
1 1/4 cups milk (she called for half and half but I didn't get that)
2 tablespoons unsalted butter (I just used a spoon of Brummel and Brown)
1 1/2 cups strong flavored cheese
1/2 cup chopped green onions
1/2 teaspoon freshly ground black pepper

Boil 4 cups of water in a large saucepan.  Add 1-2 teaspoons salt then add the grits in a slow stream, constantly stirring.  Reduce heat to low and simmer (stir occasionally) until the grits thicken.  This takes around 5 minutes.  At this point, add the half and half (or milk...it works just fine!) and butter/margarine to the grits and stir.  It will thicken as it cooks.  Bring to a simmer, stirring occasionally.  Cover, reduce heat to low again, and cook (stir occasionally) for 45 minutes, or until smooth and creamy.  Turn off the heat and stir in the cheese, green onions, and pepper.  Season to your taste and enjoy!!!

1 comment:

The Japanese Redneck said...

Oh, those look good. I luv cheese and grits.