Prep 10 mins
Cook 15 mins
This southern stable, from Southern Living, is wonderful for breakfast, lunch, or dinner. Kids really like it.
- 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
- 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.
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