So, I might have mentioned, there are a few different eating needs and tastes in our home. Out of the 6 of us, we have three gluten free, one coconut allergic, one almond allergic, one vegetarian for health reasons, one with an intolerance to most raw vegetables, one legume allergic, almost forgot the citrus allergy, and a ten year old that wants to eat “normal food” and a three year old that wants to live on marshmallows and cornflakes. (I personally will usually avoid grains, but will make them for the rest of the family and eat them when they’re cheese grits. Two of us are actually lactose intolerant, but mildly enough that Lactaid pills work well.) Making sure everyone gets something to eat isn’t the problem. It’s making sure everyone eats real food every day, because everyone will eat microwave s’mores or cookies or Glutino chocolate pretzels or grab themselves some chips and salsa.
Cheese grits is one of the few dishes that everyone in my immediate family both can and will eat. And an added bonus, it doesn’t take all day to make. Before I discovered how to make my own Instant Cheese Sauce Powder, cheese grits were actually my go-to cheesy side when I didn’t feel like making homemade cheese sauce for Mac and Cheese (one of the other few dishes everyone will eat). I use a quick homemade broth of onions and celery for half the liquid (I’ll post the whole recipe soon, but it’s basically, simmer half an onion and 2 stalks of celery in your cooking water for about 10 minutes and then strain them out and add salt to taste then use it as you would water in your recipe.) but you can use water with salt, or homemade chicken broth or Kitchen Scrap Soup Stock or any gluten free store bought broth.
Gluten Free Cheese Grits
- 2 cups broth
- 2 cups milk
- 1 1/2 cup quick cooking grits
- 1 cup Grated sharp cheddar + 1/4 cup to top (optional)
- 1/4 cup Parmesan cheese
- 1T butter (optional)
- Salt and pepper to taste
- Boil broth and milk. Stir in grits and cook according to package directions.
- When cooked, stir in grated cheese.
- Salt and pepper to taste.
- If desired, spoon into a baking pan, top with remainder of cheese and bake at 350F until cheese is melted.
Do you cook for multiple food allergies or needs? What do you feed everyone?
Looking for more quick meals?
Coming tomorrow, info about some very special events on Freedible for custom eaters (like us gluten free peeps)! Click below if you just can’t wait!
I’ve linked this post up with Vegetarian Mamma’s Gluten Free Fridays. I hope you’ll check it out, some of my favorite gluten free bloggers and resources hang out there.