I gained four pounds in four days in Charleston. You could gain just as much from reading these recipes.
This recipe is from the February-March issue of Garden and Gun.
No yield amount given, dadgummit.
8 oz. shredded sharp cheddar cheese, room temperature
1/4 cup softened butter
1 cup flour
1/2 tsp. salt
1/8 tsp. cayenne pepper
Preheat oven to 350 degrees.
Combine cheese and butter in the bowl of a stand mixer. Beat on medium with a paddle attachment until thoroughly blended. In separate bowl, combine flour, salt, and cayenne, and whisk together. Slowly add the flour mixture to the butter and cheese, and continue to beat until no longer crumbly.
Roll the dough to quarter-inch thickness, then cut into half-by-four-and-a-half-inch straws. Place straws one inch apart on parchment-lined baking sheets. Bake for 12 minutes or until lightly browned. Cool completely.
This recipe is from Hominy Grill’s cookbook. The talented chef-owner is Robert Stehling. He buys his grits from the Old Mill of Guilford in Oak Ridge, N.C.
41/2 cups water
1 cup stone ground grits
1 tsp. salt
3/4 cup grated sharp cheddar cheese
1/4 cup grated Parmesan cheese
3 Tbsp. butter
1/2 tsp. freshly ground pepper
1/2 tsp. Tabasco sauce
Bring water to boil in a medium saucepan over high heat. Whisk in the grits and salt, reduce heat to low, and cook, stirring occasionally, until the grits are thickened, approximately 35 to 40 minutes. Remove from the heat and add the cheeses, butter, pepper, and Tabasco, adding more to adjust seasoning as desired.