Recipe by Queen Roachie
I made this up this morning to dress up quick cooking grits... I double the cook time to make them creamy, and added eggs, bacon bits, and shredded cheese while cooking. It turned out great! It's pretty flexible, I think, and you could use minced sauteed onion for a different flavor, sliced bacon fried and crumbled, different cheeses, and garnish with what you like. If I'd had them, I would have garnished with green onions as well.
Top Review by ipicaress
Started out great, whisked grits with milk 5 min as indicated. The problem began after adding egg and cooking another 5 min was WAY too long. Went ahead and added cheese as directions said, but by that time I had a sort of "gritty" paste. At the end I poured in a bit of boiling water and it loosened up, but I was never happy with it -- not really very good. It could be that I am a born-and-bred Southerner and have my own thing with grits and cheese, etc. (and SHRIMP!)
- 2 cups skim milk (can use half water)
- 1⁄2 cup quick-cooking grits
- 2 eggs, beaten
- 1⁄2 cup shredded cheese (used colby jack)
- 1 -2 tablespoon bacon bits (the real ones)
- 1⁄2 teaspoon onion powder
- 1⁄4-1⁄2 teaspoon salt (to taste)
- 1⁄4 teaspoon fresh ground pepper
- sour cream (for garnish)
- green onions (for garnish) or chives (for garnish)
Directions See How It's Made
- In a medium saucepan, slowly bring the milk just to a boil over medium heat. Whisk in the grits and reduce heat to medium low, whisking frequently to prevent lumps from forming, and simmer about 5 minutes.
- Whisk in beaten eggs, one at a time, stirring quickly to keep the eggs from forming lumps. Stir in bacon bits (or crumbled bacon, yum!) and cook 5 more minutes, stirring frequently.
- Add cheese, stirring until it's melted in and the grits look creamy. Add onion powder, salt, and pepper.
- Pour into serving bowls and garnish with a dollop of sour cream, green onion, more bacon -- whatever suits your fancy.