Prep 5 mins
Cook 20 mins
Everyone should know that if you see a young lady with a T-shirt proclaiming G.R.I.T.S, she's proudly letting you know that she's a Girl Raised In The South. She knows how to cook and eat the real thing...grits. Y'all, I like 'em cheesy.
- 2 cups water
- 1 cup grits
- 2 teaspoons instant chicken bouillon
- 1 clove garlic, minced fine
- 1⁄4 cup chopped onion
- 2 tablespoons butter or 2 tablespoons margarine
- 1 dash black pepper
- 1⁄4 cup half-and-half
- 2 -4 ounces cheese (American, Cheddar, Havarti, Swiss)
- cooking spray
- Spray a heavy-bottomed saucepan with cooking spray (Pam).
- Bring 2 cups water, onion, instant chicken bouillion, garlic, pepper and butter to a boil.
- Add grits to the boiling mixture.
- Reduce heat to low and cook, covered, 20 minutes, stirring occasionally until grits soften.
- Add half and half and cheese; stir until cheese melts.
- Serve hot.
Looking for a new side dish, I came across this delicious recipe! We were introduced to grits several years ago at a reunion in Lafayette and like them a lot. A cancer cookbook tells me they are easy for upset tummies to handle, too.
Ozcomartha: You get an A for effort! Thanks for trying something new...grits. This particular recipe doesn't use instant grits, but regular grits. With the other changes you made, I'm sure your creation was quite different from this recipe and traditional Southern-style grits. Thanks for trying though.
Grits?! Grits?! Why grits?! Were the comments from my husband when I was serving this dish! I wanted something different and had bought some grits and thought I'd try this recipe. I used instant grits, threw in a bit of cream cheese since I didn't have half n half and some leftover peas. Well, I enjoyed them, but my family, well let's just say I won't be making grits for them anytime soon...I still thought the grits turned out nice and creamy with a good flavor and I do want to make them again sometime! Really!