Well I decided to try and make Chef Besh's chese grits this evening. Let me start out by saying that quality ingredients make a difference and with that in mind let's do it!
I didn't bother to take photos because it's grits. If I would have done a plate with them I would have snapped away.
1st I took a jalapeno pepper and roasted it till it was well charred. I poped it into a small paper bag and let the steam from the pepper loosen the skin.
Once I could handle the pepper I peeled the skin, cut it in half and removed the seeds and ribs. I tend to like a bit more heat but this was the first attempt and I had my son Petes friend as a victim, albeit a willing one. Diced that bad boy up and put to the side.
To continue the prep work I pulled out 2 tablespoons of butter, 2 tablespoons of Marscapone cheese, and 4 ounces of Edam cheese.
After the prep was complete, I brought to a boil 4 1/2 cups of water with 1 tsp of salt. I looked hard for good old fashioned grits but the store only had quick cook. Oh well! I whisked 1 cup of grits into the water. You need to keep stirring this stuff or you'll have lava like bubbles popping all over the stove and yourself.
5 minutes later I stirred in all my other ingredients and VOILA!!
They were a hit! 6 servings made I ate 1 put 1 in the fridge the rest down my guinea pigs throat.
I felt bad about not going with a slow cook grit but I made up for it with quality ingredients, i.e., cheese and butter.
I purposely placed one of the servings in a round container in hopes it will solidify a bit. I'm thinking of removing it from the container and grilling it till it's warm and topping with grilled cajun spiced shrimp or a crawfish and cream sauce.
I'm open for suggestions!!
Give this recipe a shot it's suprisingly tasty
"Chow For Now"