Recipe by KathyP53
This southern stable, from Southern Living, is wonderful for breakfast, lunch, or dinner. Kids really like it.
Top Review by LMillerRN
This was good. Dh really liked it. I didn't have the Monterrey Jack cheese so I used Sharp cheddar and Mozzarella. It was still good. I'd like to make it again with the Monterrey Jack. Lisa
- 5 cups water
- 1 teaspoon salt
- 1 1⁄4 cups uncooked quick-cooking grits
- 8 ounces sharp cheddar cheese, shredded
- 8 ounces monterey jack cheese, shredded
- 1⁄2 cup half-and-half
- 1 tablespoon butter
- 1⁄4 teaspoon pepper
Directions See How It's Made
- Bring 5 cups of water and salt to a boil in a medium saucepan over medium-high heat. Gradually whisk in grits; bring to a boil Reduce heat to medium-low, and simmer, stirring occasionally, 10 minutes or until thickened. Stir in remaining ingredients until cheese is melted and mixture is blended. Serve immediately. Stone-ground grits may be substituted but increase liquid to 6 cups and increase cooking time to 50 minutes.