CHEESE GRITS

SERVES 6-8

My first experience with grits when I moved to the south was unpleasant, to say the least. I was one of those northerners who was convinced that southerners had no taste if they liked something so tasteless. When I got married to a southern boy, I had to bite the dust and make grits for breakfast. After playing with the recipe a little, I found them quite palatable when extra butter, salt and pepper were added and all the water was evaporated so it was not so soupy. Adding the cheese is great. Anyone could like these grits.

INGREDIENTS

4 cups water

1/2 teaspoon salt

1 cup quick cooking grits

6-8 ounces grated sharp cheddar cheese

Bring water and salt to boil over high heat. Slowly stir grits in water; reduce heat to low and cover. Cook for 5 to 7 minutes, stirring occasionally, until desired thickness. Stir in cheese and pepper to taste. Continue to heat until cheese is completely melted. Taste for seasoning. Serve immediately or keep warm over lowest heat setting. Additional water may need to be added if grits set for awhile.

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