CHEESEY GRITS AND JAPANESE CURRY
Today I was craving grits but had just had Japanese curry on rice, so I thought, why not try it with grits? In a non-stick fry pan, I added about a cup of water and some vegetable oil, then dropped in a small block of Japanese curry along with black pepper, garlic, and paprika. Once everything melted together, I stirred in a cup of grits and two slices of Kraft Singles American cheese. I turned the heat up high until the mixture started to congeal, then lowered it to simmer, stirring occasionally until it thickened to my liking. The longer it sits, the crunchier the bottom gets, which, if you know grits, is actually a good thing. Enjoy!
Curry Cheese GritsIngredients:1 cup water
1-2 tablespoons vegetable oil
1 small block Japanese curry roux (about 1 oz or 1/2 a standard block)
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1 cup quick-cooking grits
2 slices Kraft American cheese singles
Instructions: Heat water and oil in a non-stick pan. Add curry block and spices, stirring until melted. Stir in grits and cheese. Cook on high until it starts to thicken, then reduce to simmer, stirring often, until it reaches your desired consistency. The longer it sits, the crunchier the bottom gets — which is actually a good thing!
NOTE: These make great leftovers , put them in a container and put them in the fridge and the next day fry them in a non stick pan and make them crispy on the outside, YUM!!
NOTE: FOR extra heat add a little chili oil You can also add COLD KIMCHI on top for a spicy crunchy contrast.
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