4

Cheese Grits

Total Time
20 min
Prep
5 min
Cook
15 min
Serves
4
Difficulty
Easy
Grits can't be hurried. Start with stone-ground grits, not instant, and cook slowly, stirring, adding the cheese just before serving. Delicious with scrambled eggs.
Ingredients

uncooked white corn grits

½ cup(s), stone-ground

fat free evaporated milk

½ cup(s), divided

table salt

½ tsp, or to taste

black pepper

tsp, or to taste

WeightWatchers Reduced Fat Mexican style blend shredded cheese

½ cup(s), sharp-variety

Instructions

  1. Bring 2 cups of water to a boil in a small pot and slowly stir in grits; reduce heat to medium-low and cook, stirring frequently, for 10 minutes.
  2. Stir in 1/4 cup milk, salt and pepper; reduce heat to low and cook until milk is absorbed and grits thicken slightly, stirring frequently, about 2 minutes.
  3. Stir in remaining 1/4 cup milk; cook, stirring occasionally, until milk is absorbed, about 2 minutes. Remove pot from heat and gradually stir in cheese; serve immediately. Yields about 1/2 cup per serving.
Notes
Sprinkle with salt before serving, if desired.

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