Page 11 - Recipe Book

• 2 tablespoons chopped parsley

• 2 teaspoons minced garlic
• 2 green onions thinly sliced
• ½ cup red bell pepper diced
• 1 teaspoon Premadonna Creole Seasoning
• 1 teaspoon Premadonna Paprika
• 1 teaspoon Premadonna Seafood Seasoning

• 1/4 cup water

Grits
• 1 cup Quick Grits
• 2 cups water
• 3 Tablespoons butter
• 1-2 cups white sharp cheddar cheese

• Salt to taste

Preparation:

Grits
1. Boil water in a medium pot.
2. Gradually whisk in the grits. Keep stirring with a whisk to prevent any
lumps.
3. Reduce heat and cook grits at a bare simmer, covered, stirring
frequently, until water is fully absorbed and grits thickened.
4. Remove grits from heat; add butter and cheese, stirring with a whisk
until cheese melts.

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