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Receta Creamy Grits
by Greg

Creamy Grits

Because I cook this recipe slow and use plenty of butter, these leftover grits aren't "tight". They are great the next day, warmed up with cheese or sugar and milk.

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 4 cups

Va Bien Con: Eggs, sausage, bacon

Ingredientes

  • 1 1/2 cups water
  • 1 1/2 cups milk (I use skim)
  • 3/4 cup grits
  • 4 Tablespoons stick margarine
  • 1 teaspoon salt
  • 2 Tablespoon green pepper, fine diced
  • 2 Tablespoon red pepper, fine diced
  • 2 Tablespoon thin sliced scallions
  • 1/4 cup chopped tomato (seeded)
  • 1/4 cup shredded cheddar cheese

Direcciones

  1. Add the milk, water and salt to a large saucepan and bring it to a slow simmer.
  2. Slowly add the grits, stirring constantly until the grits start to thicken.
  3. Simmer the grits 12-15 minutes, stirring often. They will thicken slowly at a simmer.
  4. When thickened, stir in the margarine.
  5. Serve with the peppers, scallions, tomato and cheese as toppings. Add salt and pepper and additional margarine to taste.