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Serves 1
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Stir it up.
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Hit 3 minutes 30 seconds on high.
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Here it is right out of the microwave. Plain old grits. These are not good, people. They need some doctoring.
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I like to add cheese, and my current favorite combination is grated parmesan and a slice of white american cheese-food.
Don't be hatin'.
You can use whatever lovely cheese you fancy. I also like 2 ounces port wine cheddar and 1 ounce cream cheese. Or all swiss cheese--yum!
But this is what I did today.
Sprinkle in grated parmesan.
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Top with slice of american cheese. The kind wrapped in plastic. Yum.
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Stir until the cheese is melted.
Yum. Now this is perfect for eating as-is.
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But since I happen to have a nice slice of cooked sausage warmed up... in it goes!
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Yeah, mama! Now that's what I'm talking about. Okay. Maybe it's not better than at Waffle House, but it's good. Oh, it's good.
4 comments:
Um, I would venture to say that those look better than the grits at the WH! Yum-freaking-O.
I was born and raised in the South and I've never heard of anyone putting jelly in their grits. Eggs maybe. Cheese, yes. But not jelly.
Actually, I prefer my grits with pure sugar.
Sugar? Really?
I just can't do sweet grits. And I've tried.
My in-laws are all out in the Western suburbs of Atl and they do jelly. ESPECIALLY my father-in-law. Cheap nasty grape jelly. The more corn syrup the better.
Ick.
I looove grits! Here in the South, we take our grits seriously!
My favorite is Paula Dean's Shrimp and Grits. To die for! You need to try them.
*gasp*
I've been thinking about shrimp & grits lately. I didn't know Paula has a recipe for that.
I'm going to find it RIGHT NOW. Love Paula!
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