So. You recall those tasty pressure cooker ribs from the other day?
Well, I boned and shredded the leftovers and thought I would serve them over cheesy grits – kinda like polenta, but made with white corn, or hominy, than yellow. Yes, I know that they look pretty yellow in this picture, but, that would be the cheese.
No I was not raised in a grits eating family (nor polenta, for that fact), but I was pretty pleased with how these turned out.
•2-1/2 cups water
•1/2 cup old fashioned grits
•4 ounces process cheese, cubed
•1/2 tsp garlic powder
•1/2 tsp dried chives
•1 tsp Cajun Power Spicy Garlic Pepper Sauce, or your fave hot sauce, to taste.
Note: I adapted this recipe directly from the box instructions on the grits, adding the hot sauce and chives. Next time, I plan on trying it with real cheese, although, if you are looking for a supremely nice melting cheese that is actually made with cheese, dried milk, gelatin, and water, I can help you out.
Stir the grits into boiling water in a pot, then reduce the heat to medium low and cover.
Cook for 15 minutes, stirring every now and then, until thickened.
Stir in the cheese and seasonings and continue to cook, stirring, until the cheese melts, another three minutes or so.
Really, kinda stoopidly simple, and a nice change from potatoes or rice or pasta.
At first, my husband was a bit “meh” about them, but the very next day he had those leftovers for lunch when he could’ve had tacos, so I am calling that a win.