1/2 (8-ounce) block Monterey Jack cheese, shredded (about 1 cup)
1/2 cup half-and-half
1 tablespoon butter
1/4 teaspoon pepper
How to Make It
Bring 5 cups water and salt to a boil in a medium saucepan over medium-high heat. Gradually whisk in grits; bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, 10 minutes or until thickened. Stir in Cheddar cheese and remaining ingredients until cheese is melted and mixture is blended. Serve immediately.
*Stone-ground grits may be substituted. Increase liquid to 6 cups, and increase cook time to 50 minutes.
Note: For testing purposes only, we used White Lily Quick Grits.
A disappointing recipe, very bland. I believe the problem is the Monterrey Jack cheese - it added no flavor. Also, mixture was too thin. The recipe Cheddar Cheese Grits Casserole on this website is so much better!
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