Cheese Grits - Pensacola Fishing Forum

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Old 04-28-2008, 06:43 PM   #1
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Default Cheese Grits

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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Old 04-28-2008, 06:56 PM   #2
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Default RE: Cheese Grits

Follow the instructions on the pack and use a lot of velvetta, when you think you have enough add more.
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Old 04-28-2008, 07:01 PM   #3
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Default RE: Cheese Grits

Quote:
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
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Old 04-28-2008, 07:05 PM   #4
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Default RE: Cheese Grits

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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Old 04-28-2008, 09:18 PM   #5
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Default RE: Cheese Grits

you could fry some bacon to mix with it, orput some bacon bits in the grits adds a little more flavor.
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Old 04-28-2008, 10:11 PM   #6
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Default RE: Cheese Grits

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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Old 04-28-2008, 10:28 PM   #7
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Default RE: Cheese Grits

Add to cooked grits depending on how much grits you cook -smoked gouda cheese,parmesan cheese,Tony's creoleseasoning, 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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Old 07-05-2008, 01:01 AM   #8
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Default RE: Cheese Grits

now that's a man that is serious about his grits. bamachem has got the idea. they used to serve awesome grits at the dunes hotel on pensacola beach pre ivan. i like to add- tabasco, sausage, bacon, etc.
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Old 07-13-2008, 01:35 PM   #9
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Default RE: Cheese Grits

Here is a recipe for Nasal Grits, my favorite grits recipe.

8servings grits

1lb bacon

a bag of mixed onions/green peppers

1lb velvetta chees

1 can of rotel tomatoes

1 stick butter

cook the bacon, cook your grits, then add all ingredients together and stir. if you like them thicker you can put them in a glass pan and put them in the oven.
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Old 07-13-2008, 03:53 PM   #10
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Default RE: Cheese Grits

Smoked gouda cheese grits

-follow the recipe on the back of the grits box, instead of 4 cups of water use 2 cups of chicken stock & 2 cups of milk or cream(depending on how fattening you want it) half way through cooking add your grated smoked gouda &a stick of butter. I usuallyadd adash or 2 of lawerys, but then againI put lawerys in just about everything =)
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