Polenta may be substituted for the corn meal and or grits if desired. I like to use the Sriracha hot sauce in this dish but you can use whatever type of hot sauce you prefer and adjust the amount for your palette. Almost any cheese you like can be used in this dish, Gouda, cheddar and jack cheese are my personal favorites. If you use smoky cheese you may not want to ad the liquid smoke. Cheese grits are a great alternative to breakfast potatoes and go very well with fish and barbecued meat.
Smoky Cheese Grits
1/3 cup yellow corn meal
1/3 cup quick cooking grits
1 cube Chicken bouillon; instant
1 cube beef-flavor instant bouillon
1/8 cup hot pepper sauce
2 cups water
1 cup grated Cheddar or Monterrey Jack cheese
1 teaspoon liquid smoke flavoring
1. Place water in a saucepan and add the cornmeal, grits, boullion cubes and hot pepper sauce. Turn heat to medium high and when the mixture starts to simmer reduce heat to medium low, cover and cook for about 15 to 20 minutes until the dish is thick and bubbly. Turn off the heart and stir in the cheese and liquid smoke. Taste and adjust hot sauce to desired hotness. May be made ahead and reheated in the microwave just before serving.
Yield: 3 cups