One of my favorite meals is breakfast. And one of the best times for breakfast is the dinner hour. Anything eggs is okay by me. Ditto for bacon, ham and sausage. Don't forget the cheesy grits. Throw in some fresh sliced tomatoes and biscuits, then you've got heaven on a plate. Sometimes we opt for Ihop or Waffle House (or Waffle Crib as we like to call it), but most of the time we do our breakfast for dinner the old school way - at home after a busy work day. Breakfast for dinner is best with a side of cheesy grits. You can't go wrong with grits and we like them as a side or a main meal - think shrimp and grits.
2 cups whole milk
2 cups water
1 1/2 teaspoons salt
1 cup grits
1/2 teaspoon ground pepper
4 tablespoons unsalted butter
4 ounces sharp Cheddar cheese, grated
Put milk, water, and salt into a large sauce pan over medium-high heat. Bring to a boil. When the milk mixture comes to a boil, gradually add the cornmeal continually stirring. Once all of the cornmeal has been stirred in, decrease the heat to low and cover. Frequently remove lid and stir to prevent grits from sticking or forming lumps; make sure to get into corners of pot. Cook for 20 to 25 minutes or until mixture is creamy.
Remove from the heat, add the pepper and butter, stirring to combine. Once the butter is melted, gradually add the cheese a little at a time. Serve immediately.