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.
Uncooked white corn grits
½ cup(s), stone-ground
Fat free evaporated milk
½ cup(s), divided
½ tsp, or to taste
⅛ tsp, or to taste
Weight Watchers Reduced-fat Mexican style shredded cheese
½ cup(s), sharp-variety
- 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.
- 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.
- 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.
Sprinkle with salt before serving, if desired.