a Southern (US) Delicacy [Archive]

Tetsutaka

15th December 2000, 20:21

Katy Haynes' World Famous Cheese Grits
Transcribed by Houston Haynes

This recipe, like all other recipes, is about proportions. It can be either a gooey mess, or a real firecracker. The recipe below is reasonably foolproof, and gives enough "wiggle-room" to make it to your personal liking. However, several key ingredients are a "must have" in order to be successful:

1) Use "Quick Grits", not instant. If a real southerner finds you using instant grits for any reason, you will be promptly taken north of the Mason Dixon line and politely told to never ever return. You're in the South - you should know better. Instant grits were concocted by a Yankee out of whole cloth as a cruel hoax. Consider yourself warned - 'nuff said.
2) Use garlic powder, not garlic salt. It makes for better blending, and folks can "salt to taste" at serving time.
3) Both chili powder and paprika are key for flavor and color. Have both of them handy.
4) You absolutely must have Tabasco for the table and maybe even for the recipe, if you're bold.
5) Use extra sharp cheddar cheese. Anything less diminishes the flavor, which this recipe needs in order to balance out the more aggressive ingredients.

This recipe serves four. You can divide or multiply it, as you like. Even if you have a small group or just yourself to feed, this keeps very well in the fridge, and withstands reheating in the microwave.

For the grits:
3 cups water
1 cup quick grits
Boil water. Slowly stir grits into boiling water. Reduce heat, cover and allow simmering on stove for 5-7 minutes. Very Important: Don't over boil the water before you start stirring in the grits, and be sure to remove them from the stove no more than 7 minutes after they are covered. Everybody hates lumpy grits.

While the grits are simmering:
This is where you will have more room to play and experiment with your own tastes.

Preheat oven to 400(F.
4 large eggs
1 cup extra sharp cheddar cheese - grated
Paprika
Chili powder
Garlic powder
Tabasco (optional)
Black pepper (optional)

In your serving dish, wisk together four large eggs, then add in four "shakes" of paprika and chili powder [one for each serving] and 1/2 teaspoon of garlic powder for the whole batch. For those of you who want to really "seal the deal" with this recipe, add dozen shakes of Tabasco [three for each serving], and some freshly ground black pepper and another pinch of garlic power to kick it over the top. This not only adds flavor, but also helps color quite a bit [plain yellow is just plain boring].

Once that is fully blended, fold in the grated cheese and then the grits. Once everything is mixed well, place in the oven for 15-20 minutes. For larger batches, you will have to add some oven time, and improvise. This is a hard thing to over cook. The idea is to melt the cheese and cook the eggs. You will see it "lift in the center" and brown slightly at the edges, much like a soufflé. Once you see it reach that stage, remove from the oven and allow to cool, if you can withstand the temptation to dive right in. This allows the servings to hold better on the plate, once served. This makes for a better presentation, which is not trivial. Even though these are just grits, we are not animals.

This can be served with any meal, not just breakfast. In addition, as a reheated dish, it can replace a light meal, with the grits, egg, and cheese in each serving. It's quick, easy, and delicious.

Try it, you'll love it!