Turn quick-cooking grits into a rich and creamy side dish with the addition of shredded Gruyere cheese and half-and-half.
Southern Living MARCH 2008
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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