On Fri, 16 Mar 2007 22:17:27 -0400, "MareCat"
> wrote:

>This looks good, but...what are the ingredients/directions for making the
>grits? The first mention of them is at the end of the recipe ("Spoon the
>grits in the center of each plate.").

Mary...I didn't give a grits recipe since they are quite like oatmeal.
The recipe is on the box!

But...there are regular grits that take 60 minutes to cook, quick
grits that take about 15-18 minutes and instant grits which are nasty.
I always use quick grits. Here is a recipe I found but these are
regular grits which take a while to cook. Use "quick" grits and you
can make this under 30 minutes.




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Creamy Stone Ground Grits

vegetables

3 cup water
3 cup milk
1 teaspoon salt
1/2 teaspoon white pepper
2 tablespoon butter
3/4 cup stone ground white grits
1/2 lb white cheddar, grated

In a large saucepan, over medium heat, combine the water, milk, salt,
pepper and 2 tablespoons of the butter. Bring the liquid to a gentle
boil.
Stir in the grits. Cook for 1 hour 15 minutes, stirring occasionally.
The
grits will stick to the bottom of the pan, so make sure not to scrape
the
bottom of the pan. If the grits absorbed all the water, add some hot
water
to thin out the grits.

Remove the pan from the heat and stir in the remaining 2 tablespoons
butter
and cheese. The grits can either be served immediately or prepared in
advance and reheated.

If preparing in advance, grease a pan with a teaspoon of butter. Pout
the
grits into the pan and reheat in a 400F. for 15 minutes.


** Exported from Now You're Cooking! v5.76 **




The Fine Art of Cooking involves personal choice.
Many preferences, ingredients, and procedures
may not be consistent with what you know to be true.

As with any recipe, you may find your personal
intervention will be necessary. Bon Appetit!