4 cups water
1 thin slice Onion-finely chopped
1 cup South Texas Milling Southern Yellow Grits
¼ cup Half-and-Half
2 tsp. Instant Chicken Bouillon
2-4 ounces of Cheese (American or Cheddar)
2 tbsp. Butter
Place grits in bowl and cover with 2 cups water. Stir grits so that light bran will rise to the top, carefully pour off the water and bran, reserving the grits in the bowl. Rinse again if desired. Bring 2 cups water, onion, instant chicken bouillon, and butter to a boil in a heavy-bottomed saucepan and add grits to the boiling mixture. Reduce heat to low and cook, covered, for 20 minutes, stirring occasionally until grits are soft and creamy. Add half-and-half and cheese and stir until cheese melts. Serve hot, yields 4-half-cup servings.
Sausage Fried Grits: Prepare basic grits and set aside. Cook some sausage, breaking it up into small pieces. Drain the fat and stir the sausage into the grits. Beat an egg and add it to the grits mixture. Pour into a loaf pan and put it in the refrigerator until firm. Turn out the grits and prepare as fried grits.
Aloha Grits: Like sweet grits? Try this recipe. Prepare basic grits, stir in ¼ cup milk or cream, 4 tbsp. brown sugar, ¼ cup pineapple juice, stir together and pour into a greased baking dish. Sprinkle top with shredded coconut, crushed macadamia nuts and ginger. Bake at 350 degrees for about 30 minutes.
Shrimp and Grits: Use clean, de-veined shrimp, sauté in skillet with 2 tbsp. butter, garlic salt or Cajun Seasoning to taste for 3 -5 minutes until shrimp is firm, do not over cook. Serve over basic grits or easy cheese grits. Garnish with diced tomatoes and crumpled bacon.