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Monday, September 3, 2012

Cheese Grits


Cheese Grits
 
I got up and got busy this past Saturday morning.  I got a shower, got dressed, and put on make-up.    I went outside to feed a baby kitten that showed up in our burn pile that's near our fruit orchard.  Right now, the burn pile is piled high with pecan limbs and the recent addition of our porch railings that Phillip has taken off of our front porch.  Phillip heard what he thought was a tom cat in the woods one evening and the next day he heard the kitten in the burn pile.  I guess it feels safe there.  Now, we have the task of taming that little wild kitten! 
 
After feeding the kitten, I came back inside and started breakfast.  College Game Day would be coming on at 9:00 and I was so excited about college football season (Roll Tide!).  I put on a boiler of grits, cooked bacon in the microwave, and baked cinnamon rolls.  I have homemade cinnamon rolls in the freezer but opted for a can of refrigerator cinnamon rolls.  I'll save the homemade cinnamon rolls for another day. 
 
Cheese Grits are a family favorite at our house.  As a little boy and as he grew up, Brent loved Cheese Grits for breakfast.  They are always welcome at suppertime, too, especially during the winter months.
 
I'll let ya'll know if we get that little wild kitten tamed!
 
Cheese Grits
 
3 cups of water
3/4 cup of  quick cooking grits
1 tsp. salt
1 stick of butter
Velveeta block slices
 
Pour 3 cups of water into a medium saucepan.  Bring water to a boil and then add butter, salt, and grits.  Reduce heat to medium/low.  Cover with lid.  Cook for 20 min., stirring often with a whisk.  Use a cheese slicer to cut slices off of the Velveeta block and add to servings of grits. 
 
  

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