Rich and decadent Asiago cheese grits, perfect for a breakfast buffet side dish or as part of Cajun shrimp and grits combination. I like Better than Bouillon organic chicken base, but you can use any brand you prefer. Substitute cheddar for the Asiago for an amazing taste variation.
Grits, Asiago Cheese Recipe
In a medium saucepan, bring the milk to a rolling boil. Whisk in chicken base. Work quickly so the milk does not burn.
Whisk in the grits in a slow stream, whisking rapidly and constantly to avoid lumps.
Reduce heat to medium. Cook until the mixture thickens and is al dente. The time depends on the type of grits you are using; consult the package label for cooking time.
Reduce heat to low. Add butter and the cream and stir well to loosen the mixture. Add more cream if necessary to get a thick yet flowing consistency.
Add the cheese and pepper. Mix them into the grits, stirring until fully incorporated.
Take the pan off the heat and cover until serving time.
Add more cream if the mixture is too thick at serving time.
Always grate your own cheese for richer flavor, plus the ready-grated cheese in the supermarket dairy section has talcum or other agents added to keep the cheese from sticking together.
Substitute cheddar cheese for the Asiago in this recipe for a tasty switch.
These grits make great leftovers and will store in an airtight container in the fridge for several days. They are very fast to heat up in the microwave because of all the dairy. Be careful when handling the freshly-prepared or reheated grits; they are HOT!