Saturday, July 30, 2016

Cheesy Breakfast Grits

One Saturday, we were having guests for breakfast.

But to do that, you have to start the prep work a bit earlier than I really want to function on a Saturday morning.

I looked through my recipes to find some of our favorites . . . that were easy!

And by "easy," I mean not extremely time consuming but tastes good!

I decided on a menu that included fruit, breakfast cake, yogurt, egg cups, and . . .


Yes, grits!

We love grits!

What I particularly love about grits is their unassuming ability to take on just about any flavor!

Plain grits.

Sweet grits.

Cheese grits.

Savory grits.

You can't go wrong with well-done grits!

Even people who say they don't like grits will love well-done grits!

Our guests had to end up changing plans the night before,

but I went ahead with our brunch plans for our family.

The best memories are made around the table, laughing, talking, and enjoying a Saturday morning together!

Cheesy Breakfast Grits

1 cup "old fashioned" grits, not instant
1 can (14.5 oz) chicken broth
1 can (12 oz) evaporated milk
3/4 cup half and half (or milk . . .or even water if you're in a pinch)
1/4 tsp. chili powder
2 oz cream cheese
2 oz Velveeta cheese
1 dash Worcestershire sauce
1/4 tsp. onion powder
1/4 tsp. garlic powder

In a 4 cup liquid measuring cup, add the broth, evaporated milk, and the half and half (or plain milk, or water, if necessary) to equal 4 cups of total liquid.

Pour into a large sauce pan that has a lid that will fit.

Over medium heat, bring the liquid to a boil.  Because there is milk in the recipe, you do not want to heat the liquid too fast.

Once the liquid is at a boil, gently pour in the 1 cup of grits, stirring while adding the grits.

Return the liquid to a boil, then lower the heat and put a lid on the pan.

Cook over low heat, covered, until the grits are done; about 15-20 minutes.  Stir occasionally so the grits do not stick to the bottom of the pan.

Once the grits are done, remove from the heat.

Add the 2 oz of cream cheese and 2 oz of Velveeta.  Stir until both of the cheeses are melted into the grits.  Add in the dash of Worcestershire sauce, and both the onion  and garlic powder.  Stir until well incorporated.

Serve immediately.

We topped our grits with cooked sausage and soft scrambled eggs; but they're great any way you want to serve them!

Any left-over grits can be refrigerated.  The next day, cut the grits into serving sizes and toast in a small skillet until heated thoroughly.

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