Lately I have been attempting to eat less prepackaged food and making more things from scratch. Although I have gotten better with breakfasts and lunches, I’m not doing as well with dinners. But, starting somewhere will only help lead to … Continue reading
Grits are a staple in my pantry, as they should be for any southerner! Growing up grits were a regular breakfast item and something you could usually enjoy as a side dish at a seafood restaurant. In Charleston, however, grits tend to be everywhere. Each restaurant has their own take on grits. A while back my husband was able to snag me a few bags of Geechie Boy Mill White Grits from a co-worker. These magnificent grits are grown and ground a stones throw away from here, on Edisto Island, South Carolina. I knew I would have to use more than just water, butter, and salt (as the bag stated) to make a statement with my grits and ensure a flavorful and memorable experience for my hubby and I.
I started with my local white grits then began to scavage my pantry and spice drawer in order to add some life and flavor to the simple cracked corn. What I came up with is the following original recipe that was devoured by said hubby and I. Boy am I glad I wrote this one down!
- 1 cup Grits
- 2 cups Fat-Free Milk
- 2 cups Heavy Cream
- 1/4 cup Unsalted Butter
- 1 teaspoon Salt
- 1 teaspoon Fresh Cracked Pepper
- 1/8 teaspoon Chipotle Chili Pepper Powder
- 1 teaspoon Garlic Powder
- 1 Tablespoon Worcestershire Sauce
- 1 pouch Lipton Recipe Secrets Onion Recipe Soup and Dip Mix
- 4 slices Muenster Cheese
Begin by bringing 2 cups fat-free milk and 1 cup heavy cream to a boil in a saucepan. Add your salt and unsalted butter here. You can begin with water instead of fat-free milk if you prefer (or a heavier milk). I use fat-free milk because that is what we keep for consumption in our fridge and it helps make the grits creamier than the water called for on the bag.
Next, you will add in your cup of grits and stir until it begins to boil again. At this time, add in your fresh cracked pepper, chipotle chili pepper powder, garlic powder, Worcestershire sauce and pouch of Lipton Recipe Secrets Recipe Soup and Dip Mix.
Cover saucepan and lower heat to a simmer. Cook the grits for 20 minutes, stirring often. Slowly add in the final cup of heavy cream.
After the grits have finished cooking for the 20 minutes previously mentioned, add in the 4 slices of Muenster cheese. Stir until the cheese is fully melted.
Your grits are now done! Enjoy some deliciously seasoned Muenster Grits straight from my kitchen to yours!
I’m not a superb photographer, but here are some shots of my original creation. I hope you enjoy these grits as much as my husband and I do. They go well as a side dish for dinner with, well, pretty much everything. Because in the south, you can’t go wrong with some grits!