Southern Cheese Grits
I love grits as a side to eggs, doused in real butter, salted with Kosher salt, and sprinkled with freshly ground pepper. The only better side to eggs, to me, is cheese grits, and this recipe is as good whether you use white grits or yellow grits.
Ingredients
Method
- Grate the cheese.
- In the saucepan, bring the water and salt to a boil. Slowly add the grits, stirring. Reduce heat to low and cover.
- Cook, stirring occasionally, for 20 minutes. Remove from heat.
- Add the cheese. Replace the lid. Let it sit for a few minutes, to melt the cheese.
- Stir well. I use a metal whisk.
Nutrition
Notes
I do not use “quick grits.” I don’t think they taste as good as “old fashioned grits,” but I’m sure that’s a personal preference. “Quick grits” have been pre-steamed so that they cook faster.
Grits are a cornmeal made from hominy, which is hulled corn kernels that have been stripped of their bran and germ. The difference between grits and polenta is that polenta is made from corn that retains the germ of the grain.
Low in sugar; high in calcium.
Thanks for hosting me on your blog, Hallee!