Ingredients:
2 cups yellowish stone-ground grits
one-half dozen cups body of water or chicken stock
2/3 loving loving cup grated Dubliner cheese
2 tablespoons Old Bay
1/4 (loose) loving loving cup chopped chives
salt
freshly pose downwardly nighttime pepper
Directions:
In a medium pot, choose the body of water or stock as good as Old Bay to a boil. Add the grits as good as stir continually for nearly 10 minutes or until all the broth is absorbed. Remove from the oestrus as good as stir inward the cheese as good as chives. Serve immediately.
My thoughts:
Grits aren't super popular inward Baltimore. The occasional diner powerfulness offering them as good as shrimp as good as grits are inward a few restaurants alone they aren't as ubiquitous as they are further south. This is such a shame! They are thence quick to make, fifty-fifty the "regular" ones as good as non the "quick cook" multifariousness as good as build a great base of operations of operations to come about with other yummy ingredients or to serve as a side. I took gave these a Baltimore flair by times adding Old Bay. The improver of cheese makes them richer alone non likewise heavy as good as the chives from my garden gave a overnice garlicy note.
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