Glorious Grits
Makes one 8×8″ pan ~ Recipe may be multiplied
Ingredients
Grits:
- 1/4 C. Green and/or Red Bell Peppers chopped
- 2 Tbsp. Butter
- 3 C. Water
- 3/4 tsp. Salt
- dash Cayenne Ppper
- 3/4 tsp. MSG or additional salt
- 2/3 C. Quick Hominy Grits
- 3 Tbsp. Pimento chopped
- 1/4 lb. Cheddar or American cheese or American cheese – cut into 1/4" cubes
Sauce:
- 3 Tbsp. Onion chopped
- 2 Tbsp. Butter
- 2 Tbsp. Flour
- 1/2 tsp. Salt
- 1 1/4 C. Milk
Instructions
Grits:
- Saute peppers in butter.
- Add water, salt, cayenne and MSG and bring to a boil.
- Slowly stir in quick hominy grits and return to a boil; reduce heat and cook about 5 minutes longer, stirring frequently.
- Add chopped pimento, well-drained (optional- I've never used this)
- Pour into a 8"x8" pan that has first been rinsed with cold water. (This keeps the grits from sticking to the pan 🙂
- Cover and refrigerate several hours or overnight until firm.
- When cold, cut into 1/2" squares.
- Toss cubes of grits with Cheddar or American cheese.
Sauce:
- Saute onions and butter together until translucent. Stir in, flour and salt.
- Cook together, stirring constantly, for 1 minute. Slowly add Milk.
- Bring to a boil, stirring constantly until thickened to form a smooth sauce.
- Pour over grits and cheese mixture.
- Toss together gently until mixed.
- Bake at 375°F. about 30 minutes or till hot and bubbly.
Notes
Serves 4.
“Perfect for any brunch.”
