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
0.5 cup(s)
Fat free evaporated milk
0.5 cup(s)
Table salt
0.5 tsp
Black pepper
0.125 tsp
Weight Watchers Reduced-fat Mexican style shredded cheese
0.5 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. Yields about 1/2 cup per serving.
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