The Pioneer Woman Cooks (53 page)

These are grits, sometimes known as hominy grits. They’re sold in the cereal aisle of the grocery store, near the oatmeal.

For a dish that many folks have never even tried, it doesn’t get any better than delicious, creamy cheese grits. They’re perfect as a breakfast side dish, or jazzed up with green chilies and jalapeños or even a can of Rotel (tomatoes and green chilies).

All I am saying: give cheese grits a chance.

½ teaspoon salt2 cups uncooked quick or regular grits4 eggs12 tablespoons (1½ sticks) butter, cut into tablespoons3 cups grated sharp cheddar cheese (or other cheese)4 garlic cloves, finely chopped½ teaspoon cayenne pepper

1. Preheat the oven to 350°F. Add ½ teaspoon salt to 9 cups of water in a large saucepan, bring the water to a boil over medium heat, and pour in the grits. Stir to combine.

2. Cover and finish cooking according to the package directions. Quick grits take less than 5 minutes, while regular grits take about 15 minutes.

3. Turn off the heat when the grits are done.

4. In a small bowl, whisk the eggs.

5. To temper the eggs before adding them to the hot grits, throw a couple of spoonfuls of hot grits into the eggs.

6. Begin stirring immediately and continue stirring until the mixture is well combined.

7. Pour the egg mixture into the grits.

8. Stir constantly to incorporate the eggs into the grits.

9. Add the butter and stir until melted.

10. Next, add the cheese. Use whatever variety of cheese you like: cheddar, Pepper Jack, Mexican Cotija. Even goat cheese (chèvre) is sublime in grits.

11. Stir until the cheese is melted.