Alton Brown's Cheese Grits and weird cravings.
I wrote in my last post about how I was craving grits all the time since my trip to Atlanta. Well, I knew that my dear Alton Brown was a Georgia native, so I figured that his (probably idiot-proof) recipe would be the way to go.
2 cups whole milk
2 cups water
1 1/2 teaspoons kosher salt
1 cup coarse ground cornmeal
1/2 teaspoon freshly ground black pepper
4 tablespoons unsalted butter
4 ounces sharp Cheddar, shredded
Place the milk, water, and salt into a large, heavy-bottomed pot over medium-high heat and bring to a boil. Once the milk mixture comes to a boil, gradually add the cornmeal while continually whisking. Once all of the cornmeal has been incorporated, decrease the heat to low and cover. Remove lid and whisk frequently, every 3 to 4 minutes, to prevent grits from sticking or forming lumps; make sure to get into corners of pot when whisking. Cook for 20 to 25 minutes or until mixture is creamy.
Remove from the heat, add the pepper and butter, and whisk to combine. Once the butter is melted, gradually whisk in the cheese a little at a time. Serve immediately.
I used Bob's Red Mill Grits/ Polenta, which I thought would be the same as coarse coarn meal, but it actually cooked in five minutes, rather than 20. I like the convenience of this, and they were indeed very creamy and delicious, so I think I will stick to that in the future. I halved the butter, and while the cheese is delicious for the first few bites, now that I know this method, I think that I will use 2% milk, very little butter, and no cheese, since the dairy overload was a little much for me after the first few bites. Preparing it as polenta and with mozzarella or fontina cheese will make a really nice base for an Italian meal, too!
I am constantly craving the weirdest things lately. My current obsessions are Kedem Grape Juice cut with sparkling water and ROOT VEGETABLES OMG. I cannot stop eating roasted sweet potatoes, parsnips, beets (especially beets), and carrots.
Any combination of these things can be made totally delicious by being scrubbed, chopped (except beets, because the juice will make a terrible mess), tossed with olive oil and the seasonings of your choice, and baked at 375 degrees for half an hour or so.
To prepare the beets, wash them carefully and cut them away from the greens about one inch from the top. The idea is to avoid piercing the skin. Rub them with olive oil and place them on a foil-lined baking sheet. Bake at 375 for thirty to forty-five minutes, or until fork-tender. Let them cool, then peel away the outer skin if desired; it has a different texture, but I don't mind the taste. Slice, toss with a sweet vinegar, salt, and pepper, and serve cool. You can use lemon juice or vinegar to scrub the juice stains off of your fingers.
...I am so goddamn weird.
2 cups whole milk
2 cups water
1 1/2 teaspoons kosher salt
1 cup coarse ground cornmeal
1/2 teaspoon freshly ground black pepper
4 tablespoons unsalted butter
4 ounces sharp Cheddar, shredded
Place the milk, water, and salt into a large, heavy-bottomed pot over medium-high heat and bring to a boil. Once the milk mixture comes to a boil, gradually add the cornmeal while continually whisking. Once all of the cornmeal has been incorporated, decrease the heat to low and cover. Remove lid and whisk frequently, every 3 to 4 minutes, to prevent grits from sticking or forming lumps; make sure to get into corners of pot when whisking. Cook for 20 to 25 minutes or until mixture is creamy.
Remove from the heat, add the pepper and butter, and whisk to combine. Once the butter is melted, gradually whisk in the cheese a little at a time. Serve immediately.
I used Bob's Red Mill Grits/ Polenta, which I thought would be the same as coarse coarn meal, but it actually cooked in five minutes, rather than 20. I like the convenience of this, and they were indeed very creamy and delicious, so I think I will stick to that in the future. I halved the butter, and while the cheese is delicious for the first few bites, now that I know this method, I think that I will use 2% milk, very little butter, and no cheese, since the dairy overload was a little much for me after the first few bites. Preparing it as polenta and with mozzarella or fontina cheese will make a really nice base for an Italian meal, too!
I am constantly craving the weirdest things lately. My current obsessions are Kedem Grape Juice cut with sparkling water and ROOT VEGETABLES OMG. I cannot stop eating roasted sweet potatoes, parsnips, beets (especially beets), and carrots.
Any combination of these things can be made totally delicious by being scrubbed, chopped (except beets, because the juice will make a terrible mess), tossed with olive oil and the seasonings of your choice, and baked at 375 degrees for half an hour or so.
To prepare the beets, wash them carefully and cut them away from the greens about one inch from the top. The idea is to avoid piercing the skin. Rub them with olive oil and place them on a foil-lined baking sheet. Bake at 375 for thirty to forty-five minutes, or until fork-tender. Let them cool, then peel away the outer skin if desired; it has a different texture, but I don't mind the taste. Slice, toss with a sweet vinegar, salt, and pepper, and serve cool. You can use lemon juice or vinegar to scrub the juice stains off of your fingers.
...I am so goddamn weird.