“Goudaness” Gracious! We cooked Gouda Grits the other night, and there were leftovers since I made entirely too much. So, we decided to play with the leftovers, and these little nuggets of awesome were the result. We liked them so much that we plan to make grits specifically to use for this recipe in the future.
We served ours over a field greens salad with yellow tomatoes and cucumbers, but they would be great as Hors d’Oeuvres served with Cajun aioli. As a side note, we baked and broiled ours to finish them…but if you prefer, you can also deep fry these for a totally different experience.
Time: 45 Minutes
- 2 Cups Milk
- A pinch of Salt
- 1/2 Cup Dried Grits
- Shredded Cheese of your choice…we are using Gouda
- 1/2 Teaspoon of Baking Powder
- Heat your milk in a sauce pan until it comes to a very low simmer.
- As your milk heats, dice or shred your cheese.
- When the milk begins to simmer, slowly pour in your grits while constantly whisking to avoid clumping.
- When all of your grits are whisked in, stir occasionally for a few minutes until they absorb the milk, and your mixture becomes goopy.
- Add your salt and cheese, and stir to combine and melt.
- Once all of your cheese is melted, transfer your grits to a bowl, and let sit for a few minutes to cool. At this point, you will also want to preheat your oven to 350 degrees F, line a baking sheet with some foil (nonstick if you have it), and give the foil a quick oil spray).
- When your grits have cooled a bit, add your baking powder, and stir to fully combine.
- Scoop grits, and form them into tight balls. Put them onto your baking sheet.
- When all the balls are formed, put them in your oven, and bake for about 10 minutes.
- Turn your broiler on, and broil for a few minutes to give the tops a nice golden brown colour.
- Plate, devour, and enjoy!