Hi everyone! So today you are in for a treat! My roommate Annie volunteered to do a guest post for Cooking Between Classes – and trust me the following recipes are to die for!
ANNIE: Hi y’all!! I’m so excited to do a guest post on Paula’s blog. I always think I want to make a blog and become, like, the greatest blogger ever, but the fact that I have yet to follow through to even make one is a sure sign that maybe I should stick to one-time blog appearances like this one.
I’ve been working at Pure Barre in Dupont Circle since the end of the summer, and yesterday we had a party at my friend Lauren’s house for college game day. Being from the south (Memphis, TN to be exact) I was raised on game day and tailgate fare. Not necessarily the healthiest cuisine, but as long as you keep it in moderation (AKA just every Saturday during the fall) you should be fine…
Anyway, Lauren’s husband was making Carolina-style pulled pork, so I offered to bring one of my all time favorite foods and a southern classic—cheese grits—to accompany it. Good grits are hard to come by in DC grocery stores (Whole Foods only offers “Polenta [also known as Grits].” Not willing to compromise on quality, I found what I consider to be the real McCoy—Palmetto Farms Yellow Corn Stone Ground Grits— on Amazon, and they were here 2 days later. The grits were a hit at our party, and I made them again for Paula and our other roommates Gaby and Gabi. If nothing else, they are the epitome of comfort food. BONUS: they’re super easy to make. I also made home made chex mix yesterday, another southern holiday tradition, and am including that recipe as well!
Best Ever Baked Stone Ground Cheese Grits
1 Cup Palmetto Farms Yellow Corn Stone Ground Grits (you can also use Quaker Oats quick cooking grits)
4 Cups of 2% milk
¼ Cup butter
2 Cups grated cheddar cheese (I use half sharp and half mild cheddar)
½ Cup Parmesan cheese, divided
1 teaspoon salt
½ teaspoon pepper
Step 1: Bring the milk, butter, and grits to a boil in a large pot, stirring frequently
Step 2: After the mixture has reached a rolling boil, reduce to a simmer (low heat) and cover the pot with a lid. Let it cook for 6-8 minutes or until done. It should still be bubbling as it simmers, so watch it closely and stir it around every couple of minutes. You’ll know it is done when it has reached the consistency of mashed potatoes or oatmeal.
Step 3: Remove from heat. Stir in the egg, cheddar cheese, half of the Parmesan cheese, salt and pepper. Pour the mixture into a large baking dish (I used a 9×13 glass Pyrex dish, but a large stockpot or a cake/pie tin works too). Sprinkle with the remaining Parmesan cheese.
Never heard of grits? They’re very similar to Polenta. I like to eat them with eggs and bacon at breakfast, or with roasted chicken and sautéed spinach at dinner. They also paired really well with Matt’s pulled pork yesterday and are a great alternative to mac and cheese. If nothing else, grits are comfort food at its finest.
Home Made Chex Party Mix
5 cups Rice Chex Cereal
4 cups Corn Chex Cereal
1 cup bite-size pretzels
1 cup mixed nuts or peanuts
1 cup cheerios (I didn’t use these in this batch)
8 tablespoons butter or margarine
2 tablespoons Worcestershire sauce
1 tablespoon orange juice
1 ½ teaspoons seasoned salt
¾ teaspoon garlic powder
½ teaspoon onion powder
Told you guys that you were in for a treat! These are really simple recipes and they are absolutely delicious!!
Overall Prep Time for Grits: 20 min
Overall Cooking Time for Grits: 30-40 min
Overall Price: ~$20-30 (depends on what kind of grits you buy)
Overall Prep Time for Chex Mix: 10 min
Overall Cooking Time for Chex Mix: 1 hour
Overall Price: ~$15-25
Let me know if his post inspired you guys to learn how to make some southern comfort food! Also, let me know if you enjoyed the guest post! I have other friends that have been wanting to share their recipes as well!