This is important: If you don't know how to cook proper grits (as opposed to quick or instant grits), see my "How to Cook Grits" post.
GARLIC GRITS
Serves 8 to 10. NOTE: DO NOT use quick grits!
For metric conversion, cooking grits is a 1:4 grits to water ratio by volume. Do not attempt to measure the grits by weight. It will not work well.
1 cup (250ml) uncooked grits
4 cups (1 L) water
1 T salt
1 stick oleo*
1 roll garlic cheese (6oz. [170g] cheez whiz + 1 T garlic powder)**
1/2 lb (250g) shredded sharp cheddar cheese
2 T Worcestershire sauce
Cook grits in water and salt until done. While still hot, add remaining ingredients. Bake in 2 qt (2 L) casserole at 350°F (175°C) for 15-20 minutes.
* - Use butter. I don't know why she put oleo in this recipe. It's an alternate term for margarine. You can use that if you want, but good butter is better.
** - Cheez Whiz is a Kraft brand processed cheese... sauce? meltable spread? I'm not sure what to call this cheese-like substance that comes in a jar. The recipes I'm seeing for substitutes online are generally almost jelly thick cheddar cheese sauces. I'm also not sure why my grandmother called this a "roll". It doesn't hold its shape well enough to turn into a roll.
These are an excellent side dish, but do not make them for a first or second date. You can adjust the amount of garlic in them easily by adjusting how much garlic cheese you use. Just replace with a roughly equal amount by weight of shredded cheese. For something spicy, you could add a little sriracha, finely diced peppers, or Olde Virden's Red Hot Sprinkle
This blog is documentation of my late grandmother's handwritten recipes, as well as recipes I've come across or made up. There are no photos or images as my grandmother's recipe book didn't have any, except for ones she clipped from magazines, for example.
These recipes are free for all to use. Please enjoy them by yourself, with friends, with family, feeding the hungry, or in whatever way you wish.
God bless you all.
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