Cheese Grits

[bradford]

Originally Posted by reelapeelin

One other thing about GRITS...nothin' worse than LUMPY grits(other than no grits at all)...they'll lump-up on ya when ya first pour them into boiling water, so that's when ya gotta be careful...here's a KEY: use a SLOTTED spoon to pour them thru and follow that up with LOTS of stirring; bustin' those clumps up against the side of the pot if you get any...but use a slotted spoon to make those grits for fewer lumps...and if grits drop thru the slots after ya make 'em...they're TOO thin ...

I like mine how you just described Reel, however I say the lumpy is better than too thin and watery all day long.

Also try some sliced jalapenos mixed in....Yum!!