Cheese Grits
Delicious Southern Cheese Grits, creamy and rich these Grits will leave you feeling full and satisfied!
ANNOUNCEMENT
Watch Me Compete on Food Network's 100 Cooks - airing June 7th @ 9/8c
Equipment
- 1 4.5 Quart Pot
Ingredients
- 6 Cups Water
- ½ teaspoon Salt
- 1-½ Cups Quick Cooking Grits
- 2 Cups Cheddar Cheese sharp cheddar, Monteray Jack, freshly grated
- 2 Tablespoons Unsalted Butter unsalted
- ½ teaspoon Black Pepper
Instructions
- Bring water to a boil, with the salt added.6 Cups Water, ½ teaspoon Salt
- Gradually stir in the grits and cook for 4-5 Minutes, until thickened.1-½ Cups Quick Cooking Grits
- Remove from the heat and add the freshly grated cheese, butter and black pepper.2 Cups Cheddar Cheese, 2 Tablespoons Unsalted Butter, ½ teaspoon Black Pepper
- Stir until completely combined and creamy.
- Serve immediately.
Notes
There are different types of grits. Stone Ground Grits, Hominy Grits, Quick Grits and Easy Grits are the most common. This recipe uses Quick Grits, but you could use the others, you'd have to adjust the cooking times accordingly though (see post above).
Did You Make This?Please consider Leaving a Review!
Nutrition
Serving: 1g | Calories: 237kcal | Carbohydrates: 12g | Protein: 10g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Cholesterol: 47mg | Sodium: 434mg | Fiber: 1g
Sign Up for my emails and never miss another recipe!
I'll never share your email, or send you spam. Pinkie Promise!
