Well, I am finally in my new kitchen, in a new state ready to try some new things! Since moving to Georgia I have been researching the local food scene, looking at new ingredients and how I can use them. The first thing I want to tackle is southern style grits which are served for breakfast almost every where. I love to add cheese to my version because regular grits with butter is just too plain for me. I like to add three different cheeses; cheddar, fontina and parmesan, but you can try your own combination of cheeses or just one. Its all up to you! I like to serve mine with diced country ham and some bacon. I'll think I will make some extra to make my version of shrimp and grits. More on that later. First you may ask, what is the difference between grits and polenta? The major difference is that grits are traditionally made from a type of corn called dent corn, while polenta is made from flint corn. Polenta is usually a little coarser and can have a firmer texture while grits generally are creamier. I have tried two premium stone ground offerings. The first I got from The Healthy Gourmet in Athens, GA ( check them out on facebook ) from the Logan Turnpike Mill ( http://www.loganturnpikemill.com/ ) and the second are called Gayla's Grits from Shaw Farms ( http://gaylasgrits.com/ ) which I picked up at Lizzies Pantry ( http://www.lizziespantry.com/ ).
2 cups stone ground premium white grits
1 1/2 cup chicken broth
1 1/2 cup milk
water to achieve proper consistency
1 cup grated sharp white cheddar cheese
1/2 cup grated parmesan cheese
1 cup grated fontina cheese
2 Tbsp. unsalted butter
2 pieces of thick sliced bacon cooked crisp and broken into pieces
1/4 pound country ham fried and simmered in water to reduce saltiness
1. Add the butter to a large sauce pan and the grits and toast on medium heat for 10 minutes
2. Add the chicken broth and milk to the sauce pan and bring to a boil while stirring with a wisk
3. Continue cooking until grits soften (about 15 minutes)
4. Grate the cheeses and add while stirring.
5, Season with salt to taste and add water to achieve proper consistency.
6. Serve in a bowl with the diced bacon and ham
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Spending almost thirty years in the computing field, I was able to travel experiencing a wide variety of tremendous cuisine. First I became a foodie, and when the opportunity arose, I was able to attend culinary school following my passion. I work as a part-time private chef and volunteer time at the community café in North Bend Oregon providing affordable meals in a restaurant setting to my community.