Cheese Grits
4
Points®
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 (Vitamins A & D added)
½ cup(s), divided
Table salt
½ tsp, or to taste
Black pepper
⅛ tsp, or to taste
Shredded reduced fat Mexican-style cheese blend
½ cup(s)
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.
4
Yields about 1/2 cup per serving.
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