Creamy Cheese Grits

Creamy Cheese Grits
Photo by www.myrecipes.com

Ingredients

  • ½ (8-ounce) block sharp Cheddar cheese, shredded (about 1 cup)
  • 1 teaspoon salt
  • ½ (8-ounce) block Monterey Jack cheese, shredded (about 1 cup)
  • 5 cups water
  • 1 ¼ cups uncooked quick-cooking grits*
  • ¼ teaspoon pepper
  • 1 tablespoon butter
  • + 1 more ingredients
    • ½ cup half-and-half

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 mix...

View full recipe at My Recipes

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
  • Creamy Cheese Grits
    • 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


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