On Sun 07 Sep 2008 06:44:36a, Jean B. told us...

> Wayne Boatwright wrote:
>> On Fri 05 Sep 2008 04:56:30p, Saerah Gray told us...
>>
>>> Wayne Boatwright > fnord
>>> 5.247:
>>>
>>>> Garlic Cheese Grits Casserole
>>>>
>>>> 1 cup stone-ground grits
>>>> 2 cups water
>>>> ½ teaspoon salt
>>>> ¼ teaspoon black pepper
>>>> ½ cup chopped onion
>>>> ½ cup whole milk
>>>> 1 egg
>>>> 1 6 oz. roll Kraft garlic cheese
>>>>
>>>> Place the grits in a bowl and cover with water, stir. Skim off the
>>>> chaff that rises to the top. Stir and skim again. Allow to stand for
>>>> 5 minutes. Drain well.
>>>>
>>>> Bring 2 cups of water to a boil in a saucepan. Stir in grits, salt, e
>>>> \pepper, and onion. Reduce heat to low, and cook covered 25 minutes,
>>>> stirring occasionally, until grits are thickened an creamy.
>>>>
>>>> Remove from heat. Combine milk and egg with the hot grits mixture
>>>> using a wire whisk. Add cheese and stir well until cheese is melted.
>>>>
>>>> Spoon into a 1-½ quart baking dish coated with cooking spray. Bake
>>>> at 375° for 45 minutes or until set.
>>>>
>>>> Yield 6 servings.
>>>>
>>>> Note: If you cannot find the Kraft garlic cheese, use 6 oz. of mild
>>>> or medium cheddar and 1 clove of garlic, finely minced or put through
>>>> a garlic press. Add garlic when adding onion to the grits.
>>>>
>>>>
>>> I use the recipe from the second-to-last (I think) edition of JoC. It's
>>> similar to Wayne's, but has cayenne, and does not call for processed
>>> cheese.
>>
>> Saerah, I sometimes make one of three additions myself, either cayenne,
>> chopped green chilies, or a chopped jalapeño. Lately I haven't been
able
>> to find the Kraft cheese specified in the recipe, so use non-processed
>> cheddar and a clove of garlic, as noted at the end.
>>
>>> cheese+grits= good, pretty much no matter how you make it
>>>
>>
>> I agree!
>>
> Okay, no answer necessary.
>

I think the cheese you mentioned in the other post would probably work
fine. Enjoy!


--
Wayne Boatwright

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Date: Sunday, 09(IX)/07(VII)/08(MMVIII)
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