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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 1 |
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Ingredients:
5 cups water |
1 teaspoon salt |
1 1/4 cups uncooked quick-cooking grits |
1/2 (8-ounce) block sharp cheddar cheese, shredded (about 1 cup) |
1/2 (8-ounce) block monterey jack cheese, shredded (about 1 cup) |
1/2 cup half-and-half |
1 tablespoon butter |
1/4 teaspoon pepper |
Directions:
1. Bring 5 cups 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 Cheddar cheese and remaining ingredients until cheese is melted and mixture is blended. Serve immediately.
2. *Stone-ground grits may be substituted. Increase liquid to 6 cups, and increase cook time to 50 minutes.
3. Note: For testing purposes only, we used White Lily Quick Grits.
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