Creamy Cheese Grits

Ingredients

  • 0.3333 cup(s) freshly grated Parmigiano-Reggiano cheese
  • Freshly ground pepper
  • 5.5 cup(s) water
  • 1.5 cup(s) stone-ground grits
  • Salt
  • 2 tablespoon(s) unsalted butter

In a medium saucepan, bring the water to a boil. Add a pinch of salt and gradually whisk in the grits. Cover and cook over low heat, whisking often, until the grits are thick and just tender, about 25 minutes. Stir in the butter and cheese, season with salt and pepper and serve.

View full recipe at Food & Wine

Comments

Variations on Creamy Cheese Grits

  • Creamy Cheese Grits
    • 1 1/2 cups stone-ground grits
    • 5 1/2 cups water
    • Freshly ground pepper
    • 5 1/2 cups water
    • 1/3 cup freshly grated Parmigiano-Reggiano cheese
    • Salt
    • +5 other ingredients
  • Creamy Cheese Grits
    • 1/3 cup (1.3 ounces) reduced-fat shredded sharp Cheddar cheese
    • 2 1/2 cups fat-free, less-sodium chicken broth
    • 1 garlic clove, pressed
    • +2 other ingredients


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