go gouda....and cream cheese, butter, half & half, salt& pepper, scramble three eggs and add them to the mix, then hot sauce. your welcome.
\"Go to Know\"
Made shrimp and grits for my birthday. I use chicken stock in place of water in the grits.
If folks are too dumb to figure out how to cook grits and add cheese then what I wrote is what they deserve.
Ebby Lu gets the good stuff when I cook. Unfortunately her mother burns water on a regular basis. She really should ask her parents for a refund on her life lessons.
1 cup of water for every 1/4 cup of grits with one teaspoon of Knorr chicken bouillon for every cup of water. Bring the water and bouillon to boil then whisk in the grits. Cover and simmer for 5 minutes then whisk in a couple of shots of milk (I add a little heavy cream too, if I have it) for every cup of water. Cover, simmer and whisk for two more 5-minute cycles. When the grits are soft add in a 50/50% ratio of shredded parmasean and swiss. I use parmasean and swiss because they don't "string" as bad as other cheeses.
Ephesians 2 : 8-9
Charles Barkley: Nobody doesn't like meat.
chicken broth instead of water when doing my shrimp and grits and yes on the milk and heavy cream
Now, I'll use a broth with my risotto, or bogs.. but none with grits. You need to have time to kill if you're making grits for brunch or after.
If I'm making grits for brunch or after they'll be luscious..
... at least he didn't ask for directions on making sweet tea...
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