Today I am sharing on of my top requested recipes – garlic parmesan cheese grits. These are an easy side item to make, and they go great with shrimp, scallops or fish.
My version of garlic parmesan cheese grits is made on the stovetop. There are fussier ways to make grits, but my simple method suits me just fine.
For my friends who live outside of the southeastern USA, you might be wondering…what are grits?
Well, (1) you should stop what you are doing and go watch My Cousin Vinny (<-Great movie! And grits are part of the plot. Yes, really).
And (2) basically they are ground up corn. They are similar to polenta, with a few differences explained here, if you are curious.
Grits are traditionally a breakfast food. They are often served plain for breakfast, usually with some butter, salt and pepper. But a lot of folks serve up a more savory, flavorful version alongside seafood.
My Garlic Parmesan Cheese Grits Recipe
Garlic Parmesan Cheese Grits
- 2 cups water
- 2 cups skim milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup Quaker old fashioned grits uncooked
- 1/2 teaspoon garlic powder
- 1 1/3 tablespoons sated butter
- 4 Tablespoons grated parmesan cheese
- 1/8 teaspoon paprika (optional for garnish)
- Bring water, milk, garlic powder and salt to a boil.
- Stir in grits, and wait for reboil.
- Set a timer for 20 minutes, and press start.
- Reduce heat, and simmer on low for the first 8 to 10 minutes, stirring often to avoid bottom burn.
- At this point, the grits will be pretty thick. As they simmer they will start spitting at you (i.e., splattering a bit). Turn off the heat, give the grits a good stir, and place a lid on the pot.
- Let sit for the remainder of the time left on the timer.
- When the time is up, stir in the pepper, parmesan cheese and butter.
- Serve and garnish with a light dusting of paprika, if desired.
Nutritional information is approximate and was calculated using a nutrition label generator.
Have you seen My Cousin Vinny?
Do you eat grits?
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