Thursday, December 4, 2008

Autumn Tapas, Cheesy Grit Style

My husband had Cheesy Grits while at school in Atlanta and I was dying to have them at home. We looked at several recipes and winged it! We had the grits for breakfast on the weekend, YUMMY!
I re-created the leftovers into cute little appetizer tapas!

2 cups water
1/2 cup Quaker or Aunt Jemima Enriched Hominy Quick Grits, uncooked*
4 oz. Pasteurized process cheese spread, cubed
Dash of garlic powder (optional)

Bring water to a boil; slowly stir in grits.

Reduce heat; simmer 3 to 4 minutes or until thick, stirring occasionally.

Add cheese and garlic powder; continue cooking until cheese is melted, about 2 to 3 minutes.

Pour into a greased 9X9 casserole, let set up and cut into cute shapes!

**I put a very small amount of cheese on each and used my blow torch to give them some color**


MaryBeth said...

I love your platter, it is way cool. But even more I love grits. I have never had them with cheese but have always wanted to make it that way. Good Looking Stuff Cheryl!

Raquel said...

Mmmm, I love cheesy grits. I like plain grits too - with ham cream gravy. I like to add a bit of chopped jalapeno to cheesy grits. They are good served with salsa, I think! Much love, Raquel XO

Pam said...

I've never had grits before...they sound tasty. Your appetizer idea is great - the serving plate is really cute too.

Anonymous said...

I have had grits, but never with cheese. These look so good and the plating is great!

Anonymous said...

I LOVE grits! What a wonderful way to make them "upscale"! Thanks for the recipe!

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