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wrote:
> On Wed, 18 May 2005 10:07:13 -0500, Melba's Jammin'
> > wrote:
>
>> I decided to try the cheesy grits thing this morning. cooked the
>> grits,
>> stirred a couple torn-up slices of fat free sharp cheddar into it,
>> sprinkled some onion powder, Sunny Paris, and black pepper on it and
>> stirred. It was ok, I guess, but I'll stick to plain, I think.
>> Curiosity has been satisfied.
>
> Cheese or any thing attempting to play cheese should never come in
> contact with grits. Absolutely plain from the pot would be levels
> above grits with cheese.
>
> I also don't think all the spices helped either.
>
> Grits with butter, grits with butter & sugar, a sprinkle of salt (and
> I am saltaholic, I mean a sprinkle), and/or mixed with real bacon or
> sausage pieces great. Even pour on some real maple syrup or honey,
> but never cheese.
>
> I don't know who came up with this idea of adding cheese, but its a
> good way of ruining grits as far as I am concerned.
>
Nonsense. Grits and cheese are a natural. The non-fat cheese was the
ruination point, IMO. A good cheese-grits casserole has *real* shredded
cheese and garlic. Sunny Paris? Onion powder? Uh, no.

White Cheddar Grits make a wonderful side dish.

2-1/2 c. milk
dash or two of salt
1/2 c. quick cooking (NOT instant) grits
2 Tbs. heavy cream
1 Tbs. butter
1/4 c. grated white cheddar cheese

Bring milk with salt and butter to a boil in a medium saucepan over medium
heat. Slowly add the grits, stirring to avoid lumps. Cook over medium
heat, stirring occasionally, until grits are tender and slightly thick,
about 15 minutes. Add the heavy cream and 1/4 cup of cheese, stirring until
cheese is melted. Season with salt & pepper.

Jill