Gentleman Jack: Chef Matt Moore
Matt Moore’s new cookbook provides new Southern dishes with a winning style. They’re easy, too.
These creamy grits are the perfect comfort food to add to your breakfast. Just make sure you don't fill up on them before you get to the rest of your meal.
Ingredients
- 1 tablespoon unsalted butter
- 2 cups uncooked quick-cooking grits
- 1 1/2 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 2 cups (8 ounces) shredded extra-sharp Cheddar cheese, divided
- 1 (10-ounce) can diced tomatoes and green chiles, undrained
- Vegetable cooking spray
- Garnish: sliced green onions
Preparation
- Preheat oven to 375°. Melt butter in a medium saucepan over medium-high heat. Add grits, and cook, stirring constantly with a wooden spoon, 1 minute or until grits are coated and toasted. Stir in salt and garlic powder. Whisk in 6 cups water, making sure no lumps form. Bring mixture to a boil, stirring frequently. Cover, reduce heat to low, and simmer, stirring occasionally, 7-8 minutes or until grits are tender and creamy. Add 1 cup cheese and tomatoes and chiles, stirring until blended. Remove from heat.
- Lightly grease a 13- x- 9-inch baking dish with cooking spray. Spoon grits mixture into prepared baking dish; sprinkle with remaining 1 cup cheese. Bake at 375° for 30 minutes. Remove from oven, and let stand 10 minutes before serving. Serves 6.
About this recipe
Recipe courtesy of Chef Matt Moore.
Image courtesy of Oxmoor House.
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