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altivoDown in single digits of F already and it's only 1930. Woodstove started but hasn't heated up the brick hearth wall yet so not helping much.
Much food discussion on Twitter today among a group of mostly horses. Result? I promised to share a recipe for cheese grits. This is not healthy stuff, I make no such claim for it, though it's sort of vegetarian in the lacto-ovo (milk and eggs) mode. Serve in place of rice or potato with just about anything.
Cheese Grits (Fanny Flagg's recipe)
4 cups water
1/2 tsp. salt
1 cup regular uncooked grits
1/2 cup butter or margarine (1/4 lb.)
6 oz. Velveeta(tm) or other processed cheese food
1 cup shredded cheddar (mild or sharp as desired), divided
3 eggs, beaten
Preheat oven to 350°F. Bring water to a boil in a large saucepan, add salt, and gradually stir in grits. (Don't dump them in all at once or you'll have lumps.) Cover, reduce heat, and simmer until very thick, stirring occasionally (10 to 15 minutes.) Add butter, processed cheese, and 1/2 cup shredded cheddar; stir until cheese melts. Remove from heat. Quickly stir 1/3 cup of hot mixture into eggs; add back to remaining hot grits, stirring constantly. Pour into a lightly greased 1 3/4 quart baking dish and bake for 55 minutes. Sprinkle with remaining cheddar cheese and bake 5 more minutes. Yield: 6 to 8 servings.
[Fanny Flagg is, of course, the author of that quintessentially southern novel, Fried Green Tomatoes at the Whistle Stop Café.]
Much food discussion on Twitter today among a group of mostly horses. Result? I promised to share a recipe for cheese grits. This is not healthy stuff, I make no such claim for it, though it's sort of vegetarian in the lacto-ovo (milk and eggs) mode. Serve in place of rice or potato with just about anything.
Cheese Grits (Fanny Flagg's recipe)
4 cups water
1/2 tsp. salt
1 cup regular uncooked grits
1/2 cup butter or margarine (1/4 lb.)
6 oz. Velveeta(tm) or other processed cheese food
1 cup shredded cheddar (mild or sharp as desired), divided
3 eggs, beaten
Preheat oven to 350°F. Bring water to a boil in a large saucepan, add salt, and gradually stir in grits. (Don't dump them in all at once or you'll have lumps.) Cover, reduce heat, and simmer until very thick, stirring occasionally (10 to 15 minutes.) Add butter, processed cheese, and 1/2 cup shredded cheddar; stir until cheese melts. Remove from heat. Quickly stir 1/3 cup of hot mixture into eggs; add back to remaining hot grits, stirring constantly. Pour into a lightly greased 1 3/4 quart baking dish and bake for 55 minutes. Sprinkle with remaining cheddar cheese and bake 5 more minutes. Yield: 6 to 8 servings.
[Fanny Flagg is, of course, the author of that quintessentially southern novel, Fried Green Tomatoes at the Whistle Stop Café.]
