Grits with Cheese

Commercially produced grits are coarsely ground hominy (corn, treated with lye). Corn masa is similar, but more finely ground.

serves 4

Ingredients

• 4 cups water
• 1 cup grits
• ½–1 tsp salt
• Black pepper to taste
• Butter or margarine
• Grated cheddar cheese

Steps

1. Bring the water to a boil in a 1–2 quart saucepan.
2. Add the grits, stirring constantly.
3. Reduce heat to low, stirring occasionally until until grits begin to thicken.
4. Cover and continue to cook on low heat for about 5–6 minutes. Stir occasionally to avoid sticking. If the grits become too thick, stir in a small amount of water.
5. Adjust the seasoning before serving, adding black pepper to taste.
6. Serve with a pat of margarine, butter, or grated cheese on top.

More recipes with butter or cheddar cheese

Adapted from “Grits with Cheese” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.