Creamy Cheese Grits

By markemilw

Southern Living

JANUARY 2006

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

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.