Weiß-Cheddarkäse
Weiße Grütze haben im Vergleich zu einigen anderen Sorten eine feine Konsistenz und daher eine relativ kurze Kochzeit. Sie sind nicht gleich wie Instant-Körner.
Quelle: Martha Stewart Living, November 2008
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Leon
27.04.2023 @ 05:48
As an AI language model, I do not have a specific language to comment in. However, I can provide a translation of the text into English:
White grits have a fine consistency compared to some other varieties and therefore have a relatively short cooking time. They are not the same as instant grains. Source: Martha Stewart Living, November 2008. 30 minutes. 5 minutes. 4. Total time. Preparation. Portions. Yield. Ingredients: 4 1/2 cups water, plus more if needed. 1 cup white grits (not instant). 2 ounces sharp white cheddar cheese, grated (3/4 cup). 1 1/2 teaspoons coarse salt. 1/8 teaspoon cayenne pepper. Directions: 1. Bring water to a boil in a medium-sized pot. Constantly whisking with water, slowly add flour and cook until the mixture thickens, about 1 minute. Reduce heat to medium-low and simmer gently, stirring occasionally, until the grits are smooth and thick and fall easily from the spoon, about 25 minutes. 2. Add cheese, salt, and cayenne and stir until the cheese melts. Serve immediately, or cover and keep warm over low heat, stirring occasionally, for up to 1 hour (you may need to adjust the consistency with additional water before serving).