Dinner doesn't have to be difficult : Cheddar Grits in twenty minutes

There are evenings when I am tired, so tired, but want something delicious for dinner, homey and warm. This is where cheddar grits come in - specifically white cheddar grits with butter and scallions, a simple, easy dish I can make in twenty minutes. This recipe originates with Real Simple, and it calls for white grits, but yellow grits (aka polenta) work just as well. I know that because tonight I couldn't find white grits, and I went with the yellow grits I had in my cabinet. This will make between two and four servings, depending on who you're feeding. I can eat this twice or three times before it's gone, and if you know me, you know what a thing that is. I'm not much for leftovers, but these are the kind of leftovers I want the next day. I might have these leftovers tomorrow morning for breakfast, with an egg on top ... heaven. Oh, the other great thing about this recipe, it's pretty darn cheap. Three ingredients you may not have in your arsenal already, and three you very likely do, costing less than $10 total. Yes.

On your way home from work grab some sharp white cheddar, scallions, and corn grits (white or yellow).  If you don't have salt, pepper, and butter at home (but  if you read this blog surely you do), get those items too.

Cheddar Grits for a speedy, filling, warm from the cold (and possibly snow!) dinner. 

Get out a one cup measuring cup. A whisk. A cheese grater. A knife and cutting board. And, a pan that holds at least eight cups. Put that on the stove, with four and 1/4 cups of water in it. Bring it to a boil, then add a teaspoon and a half of salt. I just pour it into my palm until I have a little mound, then I throw it in. While that water is coming to a boil, measure yourself out one cup of grits. When you've got salty boiling water, pour in the grits slowly, whisking all the while. Reduce the heat to low, or one or two on the electric stove, and whisk occasionally while you grate one cup of the white cheddar, slice up two or three scallions, and cut a pat of butter into four squares.

Whisk occasionally for fifteen to twenty minutes, until the grits are cooked - if there's not too much water in the pan, they'll start to pull away and look thick when they're finished. This particular batch I made had a tad too much water, which was no serious issue, just made for less chewing, great if you're tired! 

Stir in the cheese, and ladle into bowls. On each bowl, sprinkle sliced scallions, as much as you like, add a couple tiny butter squares, pepper mill it up as much as you want, and enjoy. This meal is so simple, filling, and delicious. And again, breakfast leftovers! --T

1 comment:

Anonymous said...

love u...