Creamy Gruyère Grits
Photo: Beth Dreiling Hontzas; Styling: Lisa Powell Bailey
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- 1 teaspoon salt
- 1 1/4 cups uncooked quick-cooking grits
- 1 (8-oz.) block Gruyère cheese, shredded*
- 1/2 cup half-and-half
- 1 tablespoon butter
- 1/4 teaspoon pepper
- 1. Bring 5 1/4 cups water and 1 tsp. salt to a boil in a medium saucepan over medium-high heat; gradually whisk in 1 1/4 cups grits, and bring to a boil. Reduce heat to medium-low, and simmer, whisking occasionally, 12 to 15 minutes or until thickened. Whisk in shredded Gruyère cheese and remaining ingredients until cheese is melted and mixture is blended.
- *1 (8-oz.) block Swiss or white Cheddar cheese, shredded, may be substituted.
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