1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
1 tablespoon butter or stick margarine
1 1/2 teaspoons garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon salt
How to Make It
Bring the water to a boil in a medium saucepan, and gradually add the grits, stirring constantly. Cover, reduce heat to low, and simmer for 5 minutes or until thick, stirring occasionally. Remove grits from heat, and stir in the shredded cheese and remaining ingredients.
Cheese grits are delicious, but there's nothing special about this particular recipe, which is basically what's on the box with some cheese and thyme added. I used chicken broth instead of water for flavor and sauted fresh garlic in the butter instead of using garlic salt. They needed some hefty dashes of hot sauce (chipotle is good here). Served with the yummy buttermilk-brined porkchops in the 10/04 issue and steamed broc. My family of three ate the whole thing; this would make 12 servings only if it were one of many side dishes.
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