Cheesy Grits
They say that French people, although they love food, are skinnier than Americans. If I had to base that fact on what Paula Deen cooked today on her "French Special", I would think that someone needs to look into what the French are doing. I mean, if I lived off of crepes, French onion soup, and mayonnaise I would surely have a heart attack by my 29th birthday! Now I know that Paula Deen is not the chef to watch if you want your waste line to get lean, but sometimes I wonder if she realizes that she might be adding to the country's obesity problem. Almost every recipe she makes uses at least one stick of butter, but she makes it look so good how can one resist but to try her food? The Queen of Southern Cuisine did tempt my into cooking cheesy grits once though. It was my first experience with grits and I hope that it isn't my last. I did some modifications to make them "less fattening", but it's cheesy grits and sometimes you need to just to dig in and not Google the nutritional value!
Cheesy Grits:
1/3 Cup of grits
1 1/3 Cup of water
1/2 tsp. of salt
1/4 tsp. of pepper
2 1/2 Ounces of Low Fat Shredded Cheese
Bring the water and salt to a boil in a small sauce pan. Once the water is boiling use a whisk to stir in the grits. (Using a whisk helps to make sure that the grits don't get lumpy). Once whisked, cover the pan, lower the heat and simmer for about 10 minutes. (You will know when they are done because the water will be mostly evaporated at this point). When the grits are cooked, simply add the cheese and stir until completely blended.
I might use this as a alternative side dish to my Salmon Cakes next time!
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