Grits are hulled, dried, and cracked corn kernels. To add variety to your grain repertoire, try them! I do urge you to try using stone-ground grits, which are much more flavorful than those sold in supermarkets. However, the latter can’t be beat for convenience, especially the quick-cooking kind.
Recipe information
Yield
6 to 8 servings
Ingredients
Preparation
Step 1
Bring 4 3/4 cups water to a simmer in a large saucepan. Slowly sprinkle in the grits, stirring constantly to avoid lumping. Cook over very low heat until smooth and thick, about 25 minutes for stone-ground and 5 minutes for quick grits.
Step 2
Stir in the remaining ingredients. Heat until the cheese is smoothly melted into the grits and serve.
Menu
Step 3
Chili Cheese Grits (this page)
Step 4
Black-Eyed Peas with Greens (page 123)
Step 5
Cherry tomatoes and baby carrots
nutrition information
Step 6
Calories: 183
Step 7
Total Fat: 9g
Step 8
Protein: 6g
Step 9
Carbohydrate: 19g
Step 10
Cholesterol: 17mg
Step 11
Sodium: 139mg
