Romano Grits

This recipe can be multiplied by 2, 3, 4. The leftovers can be cut into 2 inch squares, seared & served as polenta cakes. Posted for Cookgirl!

• Ready In: 20 mins
• Serves: 2

Ingredients

• 2  cups water
• 1⁄2 cup  coarse ground yellow corn grits
• 1⁄4 teaspoon salt
• 1  ounce pecorino romano cheese (grated)

Directions

1. Place the water in a medium sauce pan over high heat.
2. When the water boils reduce the heat to medium-high and slowly add the grits. Stir continuously while adding the grits.
3. Add the salt and stir.
4. Reduce the heat to medium and cook the grits for 12 minutes stirring to keep the grits from sticking to the bottom of the pan.
5. Add the cheese and stir until well blended.