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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
Details
Servings 6
Preparation time 10mins
Cooking time 25mins
Adapted from myrecipes.com
Preparation
Step 1
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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