Southern-Style Cheese Grits
Serves 6 to 8
My first experience with grits when I moved to the south was unpleasant, to say the least. The dish was tasteless and watery. It was obviously cooked without seasoning of any kind, including salt. Eventually, I had to bite the dust and make grits for my new friends. In the beginning, I just added salt, pepper and butter. That alone made such a difference. In this recipe, I add cheese for even more flavor. Anyone, even a transplanted northerner like me, will like these grits. The recipe can be made in any amount needed, following the package directions for water and grits amounts. See the similar and related recipes links for additional recipes using grits.
- 4 cups water
- 1/2 teaspoon salt
- 1 cup quick cooking grits
- 6 to 8 ounces grated sharp cheddar cheese
- Pepper to taste
Bring water and salt to boil over high heat. Slowly add grits to water, stirring constantly until combined. Reduce heat to low and cover. Cook for 5 to 7 minutes, stirring occasionally, until desired thickness. Stir in cheese and pepper. Continue to heat until cheese is completely melted. Taste for seasoning. Serve immediately or keep warm over the lowest heat setting. (If the grits get too thick and stiff before serving, stir in a little extra water.)
Notes: Various brands of grits might call for a different ratio of water to grits. Always check the instructions on the package before making a recipe.