Romano Grits



Serving size

about 1/2 cup cooked grits
30 Minutes

This recipe can be multiplied, and the leftovers can be cut into 2 inch squares, seared & served as polenta cakes.

Romano Grits


2 cup Water
1/2 cup Yellow cornmeal
1/4 tsp. Salt
1 ounce Romano cheese (grated)


Place the water in a medium sauce pan over high heat.

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.

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Special Diet Information

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GERD / Acid Reflux

No specific GERD triggers.


This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is NOT a low sodium recipe.

Recipe Notes

Yum… polenta is grits and grits is polenta.

"Grits ain't groceries."

Titus Turner, R&B Singer