When you are below the Mason-Dixon line you eat grits! Grits are as southern as pecan pie!
- 2 cups Grits (or cornmeal)
- 3 cups whole milk
- 3 1/2 cups Chicken Stock
- 1 stick butter
- 1 tsp salt
- 1 tsp granualted garlic
- 1 tsp onion powder
- 1 tsp Cajun seasoning
- 1/2 tsp white pepper
- 2 cups medium sharp cheddar cheese (( or sharp, if desired))
Bring the lquids (milk, chicken stock) to a simmer (not a boil) in a large pan.
Add grits and butter.
Whisk slowly to keep from burning or sticking to pan.
Add seasonings as the mixture starts to thicken. Add cheese when mixture is the texture of pancake batter.
Mix until cheese is completely melted and remove from heat.
Spread mixture on a 13X18 sheet pan. Should be about 1/2 inch deep.
Refrigerate until set. (about 2 hours). Cut with cookie cutter into pucks about 21/2 inches.
You can roll in flour and fry in pan, iron skillet or batter and deep fry!
This recipe is courtesy of Maggie Mae’s Waterfront, Clearwater Beach, Florida.