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!
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!