Cheese Grits
Servings
2Serving size
about a cupThis recipe may be doubled. The leftovers can be cut into 2 inch squares, seared, and served as polenta cakes.
Ingredients
| 2 cup Water |
| 1/2 cup Yellow grits (coarse ground cornmeal) |
| 1/8 tsp. Salt |
| 1 ounce Parmesan cheese (grated) |
Instructions
When the water boils, reduce the heat to medium-high and slowly add the grits. Stir continuously while adding the grits.
Add the salt and stir.
Reduce the heat to medium and cook the grits for 12 minutes, stirring to keep the grits from sticking to the bottom of the pan.
Add the cheese and stir until well blended. Serve immediately.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
There is every reason to use whole grain yellow cornmeal to make your grits. They are so much more flavorful than white grits and better for you. Because the yellow grits have not been stripped of their bran and other nutrients, they are much higher in fiber and lower in calories.