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Creamy Cheese Grits

Southern Living JANUARY 2006

  • Yield: Makes 6 to 8 servings
  • Cook time: 15 Minutes
  • Prep time: 10 Minutes

Ingredients

  • 5 cups water
  • 1 teaspoon salt
  • 1 1/4 cups uncooked quick-cooking grits*
  • 1/2 (8-ounce) block sharp Cheddar cheese, shredded (about 1 cup)
  • 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

Preparation

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.

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Creamy Cheese Grits Recipe

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