Cheesy Grits
Cheesy grits aren't just for people who have an aversion to the concept of grits. They taste very good and work nicely as part of many mexican dishes (or on their own). Originally served as part of: Black Bean Chili over Cheesy Grits.
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Ingredients
- 4 cups water
- 1 cup quick grits (Quaker)
- 1 1/4 cups sharp cheddar cheese (grated)
- salt
Instructions
In a large pot we bring the water to a boil. We stir in the grits, lower the heat, and cover. We cook, stirring occasionally, for about 10 minutes. We want the mixture to be thick and tender. When done, we stir in the cheese until melted and taste for salt.
Ingredients
- 4 cups water
- 1 cup quick grits (Quaker)
- 1¼ cups sharp cheddar (grated)
- salt
Instructions
4 cups water
1 cup quick grits (Quaker)
Bring the water to a boil in a large pot. Stir in the grits, lower the heat, cover, and cook about 10 minutes, stirring now and then, until thick and tender.
1¼ cups sharp cheddar (grated)
salt
Off the heat, stir in the cheese until melted and taste for salt.