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Mingo
 
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| Every time someone mentions frying up some fish they always recommend serving them with cheese grits. It's been way too long since I've had some good old cheese grits. Anyone got a good recipe?
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Snapper
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| Follow the instructions on the pack and use a lot of velvetta, when you think you have enough add more.
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White Marlin
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amberj (4/28/2008)
Follow the instructions on the pack and use a lot of velvetta, when you think you have enough add more.Yep, the more cheese the better. They are good when you can spoon it up and then turn the spoon upside down and they stay stuck to the spoon. MMMmmm Good
------------------------------------------------------------------------------------------------------------- "H2O: 2 parts hydrogen 1 part obsession." The user formerly known as Knot a Yacht Jon
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Snapper
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| they keep really well too, if you dont eat them all when you are done for the evening, just remember 2 things when you are done eathing them on your plate rince it, when they get hard, you could use dried cooked grits as part of the building materials for a skyscraper, they will pretty much turn to concrete. Put them in tupperware and keep covered in the fridge, when you want some more, put some in a bowl and stir in a little water and heat in the microwave. Great with your left over fish.
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Mingo
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you could fry some bacon to mix with it, or put some bacon bits in the grits adds a little more flavor.
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Snapper
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i use the instant grits in the pouch - the plain ones.
for two packs, i'll cook them w/ about half water and half milk in the microwave. however, before cooking, i'll pour just a little oil from a jar of ROASTED minced garlic and add a dozen or so pieces of the garlic as well. when done (about 1 min), i stir in some butter (actually, "can't believe it's not butter" or something similar). then i'll add some white medium cheddar along with some yellow medium cheddar and a slice of american. stir well until the cheese is melted. sometimes i'll add a touch more milk if they're too thick. then, i'll add just a touch of salt and they're done.
__________________________________________________________
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'94 Cape Horn 17 "PHINZ-UP"- Yamaha 115 - Custom T-Top
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Ruby Red Lip
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| Add to cooked grits depending on how much grits you cook - smoked gouda cheese, parmesan cheese, Tony's creole seasoning, garlic powder. Adjust all ingredients depending on your taste - remember you can always add more - write down what you like and you have your recipe. The smoked gouda cheese is what makes this the best cheese grits I've had.
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Snapper
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