I love cheese grits. And since there are so many variety of cheeses, there are so many variety of cheese grits. For this recipe, I am using a smokey gouda. Yum.
In a saucepan, heat 2 cups of vegetable stock and 1 cup of milk, and bring to a simmer over medium heat. The stock is already salted, so do not add salt yet. You don't want over salted grits. This is one of those times where you can add more salt later. Add one cup of grits, and 1 TBS of butter to the heated stock. I cant ever find stone ground grits, and they take forever to cook. I use the easy quick grits. Cover the grits, turn the heat down to low, and cook for about 5 minutes. Add 1 cup of grated smoked gouda cheese to the grits and stir. Season with salt and pepper if needed.
Line an 8 x 10 " baking pan with parchment paper, and spray with cooking spray. Pour grits into the prepared pan and chill for 1 hour. Using a biscuit cutter or some other round glass or dish, cut the grits into 2 1/2" cakes.
In a skillet, heat 2 TBS of oil to medium for about 5 minutes. Add each cake to the skillet and fry for 2 to 3 minutes on each side. Remove the cakes from the skillet and let them drain on a paper towel. Enjoy!
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