{"id":320,"date":"2014-01-07T10:21:06","date_gmt":"2014-01-07T15:21:06","guid":{"rendered":"http:\/\/eatingcardinals.com\/?p=320"},"modified":"2014-01-07T10:21:06","modified_gmt":"2014-01-07T15:21:06","slug":"scorched-grits","status":"publish","type":"post","link":"http:\/\/eatingcardinals.com\/?p=320","title":{"rendered":"Scorched Grits"},"content":{"rendered":"

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Julie\u2019s (NOT Scorched) Creamy Cheese Grits<\/strong><\/p>\n

1 cup stone ground white grits<\/p>\n

2 \u2013 3 cups water<\/p>\n

\u00bd teaspoon salt<\/p>\n

\u00bc cup milk or cream<\/p>\n

\u00bd cup shredded cheese<\/p>\n

If using stone ground grits, rinse before cooking.\u00a0 Add 2 –\u00a03 cups water and salt to grits. Do not cover pan.\u00a0 Bring to a boil, and then reduce heat to simmer.\u00a0 Stir often.\u00a0 You may have to add more water while cooking if the grits get too thick.\u00a0 \u00a0After about 20 minutes when grits are softened, stir in milk or cream and cheese.\u00a0 Serve warm.<\/p>\n

Julie Murphy<\/p>\n

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  Julie\u2019s (NOT Scorched) Creamy Cheese Grits 1 cup stone ground white grits 2 \u2013 3 cups water \u00bd teaspoon salt \u00bc cup milk or cream \u00bd cup shredded cheese If using stone ground grits, rinse before cooking.\u00a0 Add 2 –\u00a03 cups water and salt to grits. Do not cover pan.\u00a0 Bring to a boil, … <\/p>\n

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