Barbecue, seafood, burgers, the drinks, but most importantly the grits.
I hadn’t made any at home because I simply presumed they’d never taste like in the south…but, I’ve managed to come up with a recipe that is so simple to customize, easy to make, and delicious.
Not only do these grits have cheese in them, but egg whites add protein and volume to the dish.
Cheesy Egg White Grits
- 1 1/8 cup water
- 1/4 cup stone ground grits
- dash of salt/pepper/hot sauce of choice
- 2-3 servings of liquid egg whites
- 1/4 cup shredded colby jack cheese
- 1/2 tablespoon butter (optional)
- Bring water to a rapid boil.
- Slowly stir in grits
- Turn heat to low and cover pot. Cook 18-20 minutes, stirring frequently.
- Add pepper and hot sauce and any other spices you may want. Garlic powder, chili powder, or thyme are some of my favorites.
- Turn heat to medium low/medium and add liquid egg whites. You’ll want to stir this constantly so that the egg whites do not burn or clump up.
- Once the consistency is fluffy and no longer translucent, reduce heat to low and add the cheese and optional butter.