BY CARRIE BOYD PHOTOS BLAINE MOATS FOOD STYLING BY KELSEY BULAT
RECIPES BY: COLLEEN WEEDEN
FOOD GREAT STARTS
92 | September 2019CHEESY
GRITS BOWL
HANDS-ON TIME 15 min.
TOTAL TIME 25 min.2 Tbsp. butter
4 cloves garlic, minced
3 ¹∕2 cups reduced-sodium
chicken broth(^1) ¹∕3 cups milk
¹∕4 tsp. black pepper
(^1) ¹∕4 cups quick-cooking grits
1 cup shredded smoked
Gouda cheese (4 oz.)
1 cup shredded white
cheddar cheese (4 oz.)
Sautéed mushrooms, crème
fraîche, and/or snipped
fresh rosemary (optional)
- In a large saucepan heat
butter over medium. Add garlic;
cook and stir 2 minutes. Stir in
chicken broth, milk, and pepper.
Bring to a simmer.
2. Add grits in a steady
stream, stirring constantly.
Reduce heat to medium-low.
Cook and stir 6 to 8 minutes
or until mixture thickens. Stir
in cheeses until melted. If
desired, top with sautéed
mushrooms, crème fraîche,
and/or rosemary. Serves 8.
EACH SERVING 253 cal, 13 g
fat (8 g sat fat), 40 mg chol,
463 mg sodium, 23 g carb,
1 g fi ber, 3 g sugars, 12 g pro
side-dishREVAMP
Turn a staple breakfast side into a filling meal with smoked Gouda, white cheddar,
and savory mushrooms. This bowl may be humble grits’ highest calling.THE GRIND
Quick-cooking grits
are finely ground
for a speedy boil.
(Don’t use instant
here; the precooked,
dehydrated grains
will turn to mush.)C HANGE
IT UP
CHORIZO BOWL
Prepare as directed,
substituting Monterey Jack
cheese for the Gouda
and adding 1 fi nely
chopped jalapeño pepper
with the cheeses. Serve
topped with cooked
chorizo or breakfast
sausage, avocado,
cilantro, and salsa.BACON AND EGGS
Prepare as directed,
stirring chopped cooked
bacon into grits with the
cheeses. Top each
serving with an egg and
bacon strips.SPINACH AND TOMATO
Prepare as directed,
substituting mozzarella for
the Gouda and stirring
3 cups fresh baby spinach
and 2 chopped roma
tomatoes into grits with the
cheeses. Top with
fresh basil and roasted
tomatoes. ■