0.0 0

Cheesy Grits with Scallions

  • Total Time:
  • Servings: 4

Slivers of scallion add zip to these comforting grits. Daniel Orr makes his with stone-ground hominy from Webb's Farm, an Amish producer in nearby Oden, Indiana.

 

slideshowMore Quick Side Dishes

 

KEY: Fall, Winter, Master Cook, American, Southern/Soul Food, Beans, Grains & Legumes, Side Dishes, Fast, Make Ahead, Vegetarian, Brunch, Dinner

Related Video

More Videos
Mario Batali's Favorite Dried Pastas

Ingredients

  • 3 cups water
  • 2 cups milk
  • 1 small onion, minced
  • 2 garlic cloves, minced
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1 cup grits (not instant)
  • 1/2 cup shredded sharp cheddar
  • 4 scallions, thinly sliced
  • 1/2 teaspoon finely chopped thyme

Advertisement

How to make this recipe

  1. In a large saucepan, combine the water, milk, onion, garlic, olive oil and salt, and bring to a boil. Simmer over moderate heat until the onion and garlic are softened, about 3 minutes. Return to a boil and whisk in the grits. Cook over low heat, stirring frequently with a wooden spoon, until the grits are tender, about 25 minutes. Add the cheese, scallions and thyme and stir until the cheese has melted. Transfer to bowls and serve.
Contributed By Photo © Marcus Nilsson Published February 2008

Related Video

More Videos
Mario Batali's Favorite Dried Pastas
You May Also Like




477370 2013-12-06 Daniel Orr fall|winter|master-cook|american|southern-soul-food|beans-grains-and-legumes|side-dishes|4|fast|make-ahead|vegetarian|brunch|weeknight-dinner february-2008,Daniel Orr,farm bloomington,cheesy grits with scallions,stone ground hominy,quick southern side dish recipes,cheesy-grits-with-scallions 477370
Close