SNOWPACALYPSE Part 3.
This was another easy one. I already had the grits. All I needed was some bacon – which I also need for the soup – and some cheddar cheese.
Here’s my recipe for Cheese Grits: Get some Bob’s Red Mill Corn Grits / Polenta and follow the instructions on the package. Then, stir in 1 tbsp of Tony Chachere’s Original Creole Seasoning, 2 tsp of Tamari, 1 tsp of Chipotle hot sauce. Then, add 1.5 cups (or more if you like ’em really cheesy) of Sharp Cheddar Cheese (I like Tillimook) and mix well. Serve with bacon (or some chicharrón if you have a good carniceria in your neighborhood) and garnish with some green onions.