A Fat Tuesday Feast
Ah, Mardi Gras. The one day of the year when it’s not only OK to indulge – it’s expected. Creole cuisine is decadent by nature, so on this last hurrah of a feast, dishes are spared no caloric limitations. Drape yourself in beads, throw on a glittered mask and pick up a fork: This issue of Galavante is heading to the Big Easy for the biggest party on the planet. Right now, we’re focusing on our recipe for cheesy grits, and how you can introduce your kids to creole cooking with this specific meal.
Introduce Your Kids To Creole Cooking: Cheesy Grits
There are certain elements of Mardi Gras that you may want to shield from your kids, but the food won’t be one of them.
Serves 6
Ingredients:
5 cups water
1 1/4 cups quick-cooking grits
2 cups sharp cheddar cheese, shredded
1/2 cup cream
1 tablespoon unsalted butter
1/4 teaspoon freshly ground black pepper
Procedure:
In a medium saucepan bring 5 cups water to boil. Slowly whisk in the grits and return to the boil. Reduce heat and simmer, stirring often, for 10 minutes or until thickened. Stir in cheese, cream, butter and pepper. Serve immediately.
Cooking Classes: The New Orleans School of Cooking
If you can find some time between partying and eating, learn how to cook true N’awlins food at The New Orleans School of Cooking. Offering both demonstrations and hands-on classes, you’ll learn how to make everything from gumbo to pralines.
Phone: (504) 525-2665
Website: www.neworleansschoolofcooking.com
After making your cheesy grits, try these:
Louisiana Red Beans and Rice Recipe
