Grits with Cheese

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Basic foodstuffs | Cereal | Corn Commercially produced grits are coarsely ground hominy (corn, treated with lye). Corn masa is similar, but more finely ground. Traditional grits are stone-ground maize (corn) that has been sifted to isolate the middle-sized granules, coarser than the product used in baking as corn meal. Grits are a common breakfast food in the southern USA. They are often served much like oatmeal or as a side dish with fried or scrambled eggs. Unlike oatmeal, grits are often topped with cheese. Another recipe can be found at Cookbook:Hominy Grits.

Cuisine: not stated · categories: Easy recipes; Recipes; Recipes using butter; Recipes using cheddar; Recipes using cornmeal; Recipes using margarine; Recipes using pepper; Recipes using salt; Recipes without cooking time

Full recipe on Wikibooks · licence Creative Commons Attribution-Share Alike 4.0