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Click on the links below for a recipe:
Southern Fried Quail Charlane Plantation |
Cumberland Sauce |
Creamy Cheese Grits |
Fruit Cobbler |
Ratatouille
Roast Turkey |
Cranberry Gelee
Creamy Cheese Grits
Grits need salt - don't skimp! But if using sea salt, use half the amount indicated, as sea salt has a very strong flavor.
Ingredients:
- 2 cups water, or part water and part chicken bouillon or stock
- 2 tablespoons butter
- 1 tablespoon salt, or to taste
- 2/3 cup stone-ground grits (never quick or instant grits)
- 1/3 cup Cream of Wheat
- 1 cup milk
- 1 cup grated Parmesan cheese
Place water, butter and salt in a 2-quart saucepan; bring to boil over high heat. Slowly stir in grits and Cream of Wheat, stirring until cereal is uniformly dispersed in the water. Cover, reduce to simmer, cook 20 minutes. Check for thickness occasionally, and stir in 1 cup milk or more as needed, stirring after each addition. When grits are cooked, add cheese and stir to blend. Serves 6.
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