I had been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from both my original cookbook which many of you have, and additional accumulated recipes that never got published. This isn’t the latest thing or nouvelle cuisine. These recipes are comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Thursday, January 14, 2016

Cheese Grits

5 cups water
1 1/2  cups grits (white or yellow)
1/2 cup (1 stick) butter
8 oz. sharp cheddar cheese, shredded or cubed
1 tsp. garlic salt (optional)
White or black pepper to taste

Bring water to boil.  Stir and add grits.  Cook on low heat, stirring occasionally, until thickened.  Add rest of ingredients.  Cook and stir on low heat until butter and cheese are completely melted and incorporated into the grits.  Add a little more water if too thick.  Cook a little longer if too thin. 

No fried fish dinner is complete without cheese grits. 

 
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