Page 164 - 2016TOHCookbook
P. 164
Southern Grits
Betty Rosbottom
BETTY ROSBOTTOM is a renowned chef and culinary instructor, as well as the author of 10 cookbooks. Betty grew up in Memphis, Tenn., but attributes her passion for food from her time living with a family in Dijon, France. She and her husband live in the Pioneer Valley, and are strong proponents of local sourcing.
INGREDIENTS
Serves 4
4 cups water
1 tablespoon unsalted butter
1 cup quick hominy grits
2 ounces cheddar cheese, grated 1 ounce grated Parmesan cheese 1⁄4 teaspoon ground black pepper 1⁄4 teaspoon cayenne pepper
PREPARATION
1. In a saucepan, bring the water and butter to a boil over high heat. Slowly add the grits, whisking constantly. When the mixture comes to a simmer, turn heat to low and cover the pan.
2. Simmer about 5 minutes, then fold in the cheddar, Parmesan, pepper and cayenne. Serve immediately.
PAGE 150 | UMASS DINING
