recipe courtesy www.thekitchn.com
On occasion, the little lady and I will get cozy on the couch and watch a cooking show together while the little man and littlest take their afternoon nap. At her tender age, she already appreciates the likes of Ina Garten and Giada De Laurentiis, but her new favorite Food Network show features "the lady and all her kids" aka The Pioneer Woman. Last week while watching fiery-haired Ree ("Mom, did you tape this show because you know it's my favorite?!") whip up a batch of stew and grits, I was inspired to end our weekend with the same comforting combination.
Sunday afternoon with the little ladies napping and the menfolk at the Auto Show, I enjoyed preparing this hearty and savory stew. There was something quite satisfying about watching the stew bubble away in the Dutch Oven, developing its rich color and tantalizing aroma. Taking inspiration from Ree, I served the stew atop creamy Cheddar grits, a wonderful combination.
Barefoot Contessa's Creamy Cheddar Grits
Prep Time: 15 minutes Total Time: 1 hour 15 minutes Yield: 6 side dishes
Ingredients:
2 teaspoons salt
1 cup quick-cooking grits
1 1/4 cups half and half
2 tablespoons butter or margarine
1 1/2 cups Cheddar Cheese, grated
4 stalks green onions, chopped
salt and pepper to taste
Bring 4 cups of water to a boil in a medium saucepan. Add the salt, then slowly add the grits in a thin steady stream. Stir constantly with a wooden spoon. Reduce heat to low and simmer, stirring occasionally, until grits thicken, 5 minutes.
Add the half and half and butter to the grits and stir. Bring to a simmer, stirring occasionally. Cover the pot, reduce heat to low and cook, stirring occasionally for 35-45 minutes until very smooth and creamy. Off the heat, stir in the Cheddar, green onions, and pepper. Season to taste; serve hot.
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