Cheese Grits

[fishingwithblue]

This is my recipe for cheese grits that I developed when I was Executive Chef of City Grill in downtown Atlanta. I made this to go along with any seafood main course. It was featured in Southern Living and Atlanta Magazine but that don't me nothing until you try it. I'm gonna make them this weekend and thought I'd share it. As a trained chef I never measure(unless baking) instead I use ratios with rice, grits, polenta etc.........so these amounts are approx. and to taste and easy......here we go:

2 cups shredded sharp cheddar yellow
1 cup shredded sharp cheddar white
1/2 cup grated parm(try the real stuff)
liquid/grits ratio 4 to 1
liquid for grits use half cream and half chicken stock
kosher salt
fresh cracked blacked pepper
1/2 tsp garlic powder(not garlic salt)
green onions or chives if available
2 eggs
1 stick butter

In a large pot with a good lid turn heat to high and add stick of butter.
Add 4 parts of the combined stock and cream.
Season with salt and pepper to taste
Whisk this together and bring to boil.
While boiling WHISK in a little at a time grits
Reduce heat to low and stir
Cover and finish cooking, check seasoning
In seperate bowl whisk eggs
Uncover grits turn off heat and:
Fold in cheese
Add garlic powder
Add finely chopped chives or green onions
Fold in eggs
Pour into nonstick baking dish
Bake at 375 for 30-40 min
Serve with grilled black sea bass(hopefully) and a spinach salad
Get drunk and repeat