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Add a photoServings: 4
Ingredients
- 4 c. lowfat milk
- 2 c. water
- 1 c. grits - (not instant)
- 1 c. grated Cheddar cheese - (abt 4 ounce)
- 2 Tbsp. unsalted butter Kosher salt to taste Freshly-grnd black pepper to taste
Directions
- In a saucepan over high heat, bring the lowfat milk and water to a boil. Whisking constantly, gradually add in the grits. Reduce the heat to medium-low; the grits should be at a slow simmer. Cook, whisking occasionally, till the grits are soft and creamy, about 1 hour.
- Add in the cheese and butter and whisk to combine. Season with salt and pepper to taste. If the grits are too thick, add in water till they reach the desired consistency.
- This recipe yields 4 servings.
- Comments: This is a luscious, creamy dish similar to soft polenta. Grits are made of coarsely grnd hominy - dry corn kernels from that the hull and germ have been removed. I like to make this with real grits - the slow-cooking kind, like Hoppin' John's from South Carolina. These grits are perfect with maple-cured pork chops, but also would be delicious with roast chicken or possibly grilled sausages.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 434g | |
| Recipe makes 4 servings | |
| Calories 380 | |
| Calories from Fat 121 | 32% |
| Total Fat 13.77g | 17% |
| Saturated Fat 8.56g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 47mg | 16% |
| Sodium 317mg | 13% |
| Potassium 452mg | 13% |
| Total Carbs 43.64g | 12% |
| Dietary Fiber 0.6g | 2% |
| Sugars 13.11g | 9% |
| Protein 19.87g | 32% |
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