Smoked Gouda Grits

Grits are one of those foods that I never tasted until I moved to the South. I grew up eating hot cereal, but it was Cream of Wheat or oatmeal, always flavored with cinnamon, brown sugar or some kind of fruit. So when my husband was eating grits one morning, with butter, bacon, salt and pepper, I decided to try them, but I wanted to make them sweet. It didn't really work. So, I decided I didn't like grits.

That kind of decision can't really last when you live in Georgia. You are going to end up eating grits.

I decided to give them another try a couple of years ago, when I saw this recipe in Cooking Light. It was in one of their Holiday issues and I made it for Thanksgiving, as a side dish. Loved it!

I have made it multiple times since and it is always a hit.

So, now I eat savory grits, for breakfast, lunch or dinner and it is all thanks to this recipe. I sure am glad I gave grits another try.

Smoked Gouda Grits from Cooking Light
1 teaspoon butter
4 cups chopped onion (about 2 large)
2 garlic cloves, minced
3 cups fat-free, less-sodium chicken broth
2 cups 1% low-fat milk
1/2 teaspoon salt
1 1/4 cups uncooked quick-cooking grits
1 cup (4 ounces) shredded smoked Gouda cheese
1/2 cup egg substitute
1/4 teaspoon freshly ground black pepper
Cooking spray

Preheat oven to 375°.
Melt butter in a large saucepan over medium heat. Add onion and garlic; cook 5 minutes or until golden, stirring occasionally. Stir in broth, milk, and salt; bring to a boil. Gradually add grits, stirring constantly with a whisk; simmer 5 minutes, stirring frequently. Remove pan from heat; stir in cheese, egg substitute, and pepper.
Spoon grits mixture into an 11 x 7-inch baking dish coated with cooking spray. Bake at 375° for 40 minutes


Coming Tomorrow- Lentil and Spinach Soup with Pomegranate Molasses and Roasted Red Peppers