Yummy! Grits! These are a creamy, cheesy, savory version.
This recipe results in slightly thinner grits. Adjust the liquid as you desire.
You can cut down to 1.5 cups water if you want really thick grits, but they will solidify when cooled (so much that I broke a cheap Chinese ceramic soup spoon trying to dish it out from the fridge once).
Ingredients
Grits
Ingredient
Amount
Calories
Fat (g)
Carbs (g)
Prot (g)
Salt
0.25 Teaspoon
0
0
0
0
Grits, Quick, Dry
0.5 Cup
260
1
58
6
Cheese, Cheddar
3 Ounce shredded
342
28.2
1.2
21.3
Water
2 Cup
0
0
0
0
Butter, Unsalted
1 Tablespoon or cream (optional)
102
11.5
0
0.1
Total:
704
40.7
59.2
27.4
Per Serving:
352
20.4
29.6
13.7
Instructions
click for a larger image
Boil water with salt. Add grits, stirring constantly for the first
minute and breaking up any clumps. Reduce heat to simmer (med-low)
For quick grits, continue to simmer for 5 minutes, for regular 15-20 minutes until al dente. Stir often. Instant grits are not recommended.
Reduce heat to low, sprinkle 1/2 of cheese, stir until melted, then add second half.
Mix in butter or cream if desired or serve grits and allow diners to do so themselves.
