Here is my trial recipe...welcome to suggestions or other ideas...Ali's casserole sounds good as well.
I had two servings of cooked grits....just the recipe on the box.
Saute tasso for a few minutes to heat. Added a little while wine to deglaze the pan. Slowly added about 1/2 cup of cream and cooked till it thicken, then added the grits. Salt and pepper to taste.
Below is a good sounding recipe from Emeril...cannot go wring when adding white cheddar cheese IMO. I would decrease the amounts to make less.
Creamy Stone Ground Grits:
5 cups water
5 cups milk
2 teaspoons salt
1 teaspoon freshly ground white pepper
4 tablespoons butter
1 1/2 cups stone ground white grits
1 pound grated white Cheddar
In a large saucepan, over medium heat, combine the water, milk, salt, pepper and 2 tablespoons of the butter. Bring the liquid to a gentle boil. Stir in the grits. Cook for 2 hours, stirring occasionally. (The grits will stick to the bottom of the pan, so make sure not to scrape the bottom of the pan. If the grits absorbed all of the water, add some hot water to thin out.) Remove the pan from the heat and stir in the remaining 2 tablespoons butter and cheese. The grits can either be served immediately or prepared in advance and reheated.
