Cheesy Grits
I love these with grilled shrimp for dinner, or some fried eggs for breakfast
- Preparing Time: 5 minutes
- Total Time: 30 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1/2 teaspoon ground black pepper
- 2 cups water
- 2 tablespoons unsalted butter
- 1.5 teaspoons salt
- 2 cups whole milk (or heavy whipping cream)
- 1 cup coarse ground corn meal
- 8 oz sharp english cheddar cheese grated (or whatever cheese you want)
- Carbohydrate 0.27720875 g
- Cholesterol 7.455 mg
- Fat 2.3623125 g
- Fiber 0.0761875 g
- Protein 1.79938125 g
- Saturated Fat 1.5003495 g
- Serving Size 1 1 Serving (183g)
- Sodium 48.957500004007 mg
- Sugar 0.20102125 g
- Trans Fat 0.1221675 g
- Calories 29 calories
Place the corn meal, milk, water, and salt into pot; Let stand for 5 minutes. Use a hand strainer to remove the pieces that have floated to the top. Heat over medium-high heat whisking often and bring to a boil. Once the mixture starts to thicken you can decrease the heat to low and cover. Remove lid and whisk often (every 3 to 4 minutes) to prevent grits from sticking or forming lumps. Cook for 25 to 60 minutes or until mixture is creamy. Turn the stove off and add the pepper and butter. Mix well and allow the butter to melt. Slowly mix in the cheese a little at a time. It's done; eat up!!
