This recipe for potted cheese is one that is indelibly etched in my childhood memories. My mama would often make it for dinner parties, and I remember my brother and I being allowed to stay up late in our pajamas to help pass the hors d’oeuvres, which included rumaki, pineapple chunks wrapped in bacon, and this potted cheese. It was the height of elegance, and while we had to go to bed before the main course so I don’t have any intel on what that tended to be (maybe my mama will leave a comment and enlighten us) I still remember the deliciousness that was this tangy spreadable cheese in its cute little pot. Let’s go back in time and make it!
I think I am pretty firmly on record with my love for shrimp and grits. Sweet and tender shrimp, creamy dreamy grits, a hint of naughty heat somewhere in there with a dash of hot sauce or some minced shallots…you know what I’m talking about. My only teeny, weeny quibble with the whole shrimp and grits experience is that since it is the ultimate in comfort food, I want to eat all of it with a SPOON. Comfort food = spoon. And with traditional shrimp and grits you do need to spear those shrimpies with a fork, and maybe even cut them with a knife. And then one day when I was making my favorite shrimp dip – the one that involves chopping up the shrimp in the food processor to make it all dip-like – it occurred to me. I could do the same thing with the shrimp with grits! I could chop them up and swirl them in and then I would truly have the ultimate shrimp and grits comfort food experience! So I did.