CHESE GRITS (MAIZE RICE)
My weergawe van wat Elize ons Suid Afrikaanse “risotto” noem.
Dit is gewone mielierys, maar romerig en geurig. Bedien dit saam met enigiets bv. krakerige gebakte pork belly, gebraaide hoender of selfs garnale.
- 1 cup grits (soak in water for ±3 to 4 hours.) This gives a better texture to your grits when cooked.
- 2 cups water
- 1 cup milk
- chicken stock (I used 1 packet of Ina Paarman’s stock)
- 2 tablespoons butter
- ½ teaspoon salt
- ¾ cup smoked gouda cheese (you can use any cheese like cheddar/parmesan etc.)
- pepper to taste
In a medium saucepan, boil the chicken stock, milk and water.
Once the liquids are boiling, gradually whisk in the soaked grits. Adding all at once can cause clumping.
Turn the heat to low, and let the grits simmer, uncovered, for about 20 minutes or until they reach the thickness you like.
Stir occasionally to prevent scalding the grits on the bottom of the pot.
Once the grits are al dente and thickened, stir in the cheese, salt, pepper and butter.
Serve immediately with the topping of your choice. I served mine with fried beef liver and caramelised onions.
Recipe and photo: Amanda Conradie
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