Asiago Cheese Grits

Southern Living
The Twist: The slow cooker's steady moist heat releases the starch in stone-ground grits with minimal stirring, creating a naturally rich, creamy texture with little or no added dairy products.

 

Makes 6 servings

Ingredients

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1 cup uncooked stone-ground grits
1/2 cup (2-oz.) shredded Asiago cheese
1 tablespoon butter
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper

Preparation

Hands-on: 5 Minutes
Other: 3 Hours

1. Stir together grits and 3 cups water in a 3-qt. slow cooker. Let stand 1 to 2 minutes, allowing grits to settle to bottom; tilt slow cooker slightly, and skim off solids using a fine wire-mesh strainer. Cover and cook on HIGH 2 1/2 to 3 hours or until grits are creamy and tender, stirring every 45 minutes.

2. Stir in cheese and next 3 ingredients.

Created date

January 2011