Cheese Grits

August 30, 2009

A great side dish that goes well with BBQ, these are tasty comfort food. Making them is almost identical to preparing Parmesan Polenta. You can leave out the bouillon and use plain water but I like the extra bit of flavor.

  • 2 cups grits, not the instant or quick-cooking kind
  • 8 cups chicken broth
  • 1 to 2 cups cheddar cheese, grated
  • 2 tablespoons butter

Grate the cheese if you need to.


Measure broth into large, heavy saucepan. I use water and then add Better Than Bouillon.


Measure the grits and set aside.


Stirring in the bouillon. Bring it to a low boil.


Gradually whisk in grits and reduce heat to low. Continue whisking to get rid of lumps. Cook slowly over low heat, stirring occasionally, until they’re thick and creamy.


Dump the grits into a large serving bowl.


Add butter.


Add cheese.


Stir until the cheese is melted and it’s all well-mixed.


Season with salt and pepper and serve.

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{ 1 comment… read it below or add one }

1 Shari N David Duff September 4, 2013 at 6:26 pm

OK, here goes my first try with the cheese grits! (a little scared) not something I have ever cooked

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