It's the end of February, and winter is draaagggging. The chill has officially crept into my bones and taken up residence. Gray skies weigh heavily on my soul. And the snow clouds looming in the distance? Those just make me cranky.
Maybe that's why I've been whipping up comfort food like it's my job. Earlier this week it was Shepherd's Pie, and now cheese grits. I think we should take bets on what's next. Meat loaf? Fried chicken? Macaroni and cheese? Mmmm. Now I'm getting hungry.
P.S. Please excuse the bland nature of this plate. White meat. White grits. White plate. Bo-rang!
Simple Cheese Grits
2.25-2.75 cups broth or water (I used one can of vegetable broth, which was approximately 2.25 cups, and half a cup of water.)
1/2 cup grits
1/2 cup shredded cheddar cheese*
Salt and pepper
Bring 2.25 cups broth or water to a boil in a medium saucepan. Slowly whisk in grits. Reduce heat, cover, and simmer until grits are creaming, about 14-17 minutes. Make sure you stir the grits occasionally as they cook. If they start looking too dry, simply stir in a bit more broth or water. I ended up using a total of 2.75 cups of liquid. Once grits are cooked, stir in cheese until melted. Season to taste with salt and pepper.
*I used cheddar cheese because it's delicious, and I happened to have it in my fridge. I'm sure these grits would be equally delicious with your favorite cheese. If you use a more powerful tasting cheese like Parmesan, you may need less than half a cup.