Ginny Pittendreigh
This recipe came from my wife, Ginny, even though I’m the
one who normally cooks it. According to my son, one should be careful! You can burn your mouth badly if you start
eating as soon as I finish cooking it. Let it cool just a bit!
Use only yellow grits.
White corn makes white grits, and yellow corn makes yellow grits, but there is
more to it than that. Grits made from
yellow grits will have a slight difference in flavor, adding a bit of
sweetness.
Plus,
the yellow grits just look so much better in a world full of white grits.
Bring
water to a boil and add grits. Then set pot aside, off the heat, and add the
cheese. Cheddar or American Cheese will do
well.
Keep
the pot off the heat, with a lid on, letting the water continue to steam away
until the grits have reached the desired consistency.
Stir
occasionally.
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