Cheese Grits are a popular side dish and the technique is simple. 5:1, liquid to grits. That is, 5 parts of liquid to 1 part of grits. Bring the liquid to a boil and, while stirring, add grits in a steady stream. Return to a simmer (stirring constantly) and reduce heat to low. Simmer 20 minutes stirring occasionally. Add your choice of cheese to your taste (we add 1 part grits volume of cheese to grits) and season with salt and pepper.
5;1. That is the key. The 5 parts of liquid could be any combination of broth, cream, half and half or even wine. With the proper technique, you can customize these grits to your tasting. At home, I add a healthy dose of Sriracha and worcestershire sauce to 3 cups of chicken broth and 2 cups of half and half.
So the next time you are looking for a recipe, do yourself a favor and find 5 or 6 recipes for the dish you want to make. Read through them all and figure out what common technique ties the recipes together. Then, write your own!
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