Thursday, March 11, 2010

Asiago Cheese Grits

We made our favorite Italian Pot Roast last week.  I saw this recipe for Asiago Cheese Grits in the March Southern Living and I thought they would be a nice change to our usual side of parmesan risotto.  The grits were great!  They were creamy and oh, so cheesy.  They went perfectly with the roast!  The grits only take about 10 minutes to make, so dinner was on the table in no time.  Just writing this post is making me wish I still had some of this to eat tonight! 


Asiago Cheese Grits
adapted from Southern Living
(Printable Recipe)

3/4 cups water
3/4 cups milk
1/4 teaspoon salt
1/2 cup uncooked quick-cooking grits
3/5 cup shredded Asiago cheese
1 tsp dried basil
1 tsp garlic powder
1/2 tsp onion powder
1 tsp dried parsley
1 1/2 tablespoons butter
Salt and Pepper to taste

Bring water, milk, and salt to a boil in a large saucepan; gradually whisk in 1 1/2 grits. Cook, stirring often, 6 to 7 minutes or until thickened. Remove from heat. Stir in Asiago cheese, seasonings, butter, salt and pepper to taste, stirring until blended.




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8 comments:

  1. I'm not even a grits fan, but I'd make an exception for these!

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  2. I've never had grits before, but these look wonderful! Are the quick-cooking grits with the oatmeal in the grocery store?

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  3. For me cheese grits are usually just cooked grits with some shredded cheese stirred in, but these kick it up several notches. I think I feel some of these topped with a couple of eggs for breakfast coming on.

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  4. Can you believe I've never had grits? They look great though!

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  5. Bob - Grits are a new thing for me. I've only started eating them in the last few years. I only like cheese grits - runny breakfast grits still don't appeal to me!

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  6. Wow! That looks delicious! It's been a long time since I made Grits. I need to try those!

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  7. I LOVE cheese grits - these sound delicous!

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