Hi
ya’ll!
There’s
a saying in the south: “We feed ‘em when we come in and we feed ‘em when they
leave.” Namely, you should know by now that the reason a lot of us in the south
are overweight (me!) is because just plain and simple we love to eat! The first
thing that you should know about me is that I do NOT like to cook on the
regular. I only like to make things for special occasions and then be told how
good it is only to relate to the person that it “came from Pinterest”. Anyway,
I wanted to share a recipe that is easy for me to make ahead on Sundays, and
enjoy for a couple of days during the week. I call it “Cheesy Grits”, but
Elijah says it’s old Cajun food. Whatever! To me it’s just something easy and
delicious. It’s been in my families cookbook for a hot minute so I stole it
from my mom. = )
Cheesy Grits
2 cups heavy cream
2 cups whole milk
1 cup stone-ground grits
1/3 cup mascarpone cheese
Kosher salt and Freshly Ground Black Pepper
2 cups whole milk
1 cup stone-ground grits
1/3 cup mascarpone cheese
Kosher salt and Freshly Ground Black Pepper
To Cook Just…
In a medium or large skillet/saucepan, bring cream and milk to a simmer over medium heat. Whisk in grits and cook for 25 minutes. Stir often! (This is important! Mine get stuck frequently if I don’t do this.) Stir in cheese, salt, and pepper. Bacon wrapped shrimp is great with this recipe!
In a medium or large skillet/saucepan, bring cream and milk to a simmer over medium heat. Whisk in grits and cook for 25 minutes. Stir often! (This is important! Mine get stuck frequently if I don’t do this.) Stir in cheese, salt, and pepper. Bacon wrapped shrimp is great with this recipe!
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