I've had a fondness for cheese grits since I was a kid, when my mom would make them by adding Velveeta (I think) to grits and add slices of hot dogs (it was the seventies). Even in the south, this was apparently a little bit weird - I remember taking them to school in sixth or seventh grade for a pot luck and getting weird-ass looks. But, damn, they were tasty.
This fine recipe was a new addition to Christmas dinner this year, replacing a Treebeards recipe for which I seemed to lose the touch. This past weekend was about relaxing, guilt-free, until the paper comes back with red marks for revisions. Comfort food was in order.
The first batch tasted mind-blowingly good. The second, merely excellent. The big difference was the taste of the gouda, which came through much better in the Christmas batch. Saturday's batch, not so much. I end up adding a little salt and about 8 oz of a mild cheddar to punch up the flavor. It's still really, really good.
The lesson here appears to be to get the strongest flavored gouda you can find, though I have no idea how you would know until you got the cheese home.
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1 comment:
Mmmm, sounds good! I like the Carmel ice cream recipe beside it too. Too bad I don't have an ice-cream machine.
Anita
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