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On 19 Nov 2004 02:42:48 GMT, (RSambu) wrote:
>Hello All,
>
>Someone in the office was raving about grits cooked with cream cheese
>(and no
>orange/cheddar cheese) she was served at a bed and breakfast in the
>south. We
>poked around on the web some, but couldn't find any recipes. We found
>some
>that called for cream cheese, but they invariably called for cheddar
>cheese
>(and all kinds of other stuff), too.
>
>Is anyone familiar with grits with cream cheese? Thanks.
>
>Rick
Try Charleston Style Grits, except substitute Neufchatel (light cream
cheese) for the heavy cream and butter.
6 cups water
Salt to taste
1 1/2 cups quick cooking or old-fashioned grits (not instant!)
2 cups milk
1 cup heavy cream
8 tablespoons butter
Freshly ground black pepper, to taste
In a large, heavy sauce pan bring the water to a boil. Add a generous
teaspoon of salt and the grits and stir with a wooden spoon to combine. When
grits thicken add milk, cream and butter and return to a boil. Reduce heat
to a simmer, cover sauce pan and cook for 45 minutes to one hour, until
grits are tender, smooth and creamy. Taste and season with salt and pepper.
Keep covered and warm until ready to serve.
Yield: 4 to 6 servings
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