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Cheese Grits

:  September/October 1996

Your rating: None Average: 2.3 (3 votes)

Cheesy grits are a wonderful accompaniment to roast meats and vegetables; or try them with poached eggs for breakfast.


READER'S COMMENT:
"Quick and easy and very tasty! I ate one serving this AM and I'll have the second tomorrow morning. I used Cabot Seriously Cheddar Cheese. "
Cheese Grits Recipe

Makes: 2 servings, about 1 cup each

Active Time:

Total Time:

Nutrition Profile

Low calorie | Low cholesterol | Low sodium | Healthy weight | High calcium | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 1 cup nonfat or low-fat milk
  • 1 cup water
  • Pinch of salt
  • 1/3 cup quick grits
  • 1/4 cup grated extra-sharp Cheddar cheese, divided

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Preparation

  1. Combine milk, water and salt in a saucepan over medium heat; heat until almost boiling. Reduce the heat to low, whisk in grits and cook, whisking constantly, until they start to thicken, 3 to 4 minutes. Remove the pan from the heat and whisk in 2 tablespoons cheese. Cover and let stand until most of the liquid has been absorbed and the grits are creamy, 2 to 3 minutes. Divide between 2 bowls, sprinkle with the remaining 2 tablespoons of cheese and serve.

Nutrition

Per serving: 183 calories; 5 g fat ( 3 g sat , 0 g mono ); 16 mg cholesterol; 26 g carbohydrates; 9 g protein; 1 g fiber; 217 mg sodium; 223 mg potassium.

Nutrition Bonus: Calcium (24% daily value).

Carbohydrate Servings: 2

Exchanges: 1/2 starch, 1/2 low-fat milk, 1/2 high fat meat


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Recipe Categories

Style/Theme
Everyday favorites
Kid-friendly
Quick (total 30 min. or less)
Vegetarian
Comfort foods
Cooking for 2
Ease of Preparation
Easy
Total Time
30 minutes or less
Type of Dish
Side dish, grain
Servings
2
Ethnic/Regional
American
Southern/Soul
Meal/Course
Breakfast
Brunch
Lunch
Dinner

Health & Diet Considerations
Low calorie
Low cholesterol
Low sodium
Healthy weight
High calcium
Gluten free
Season
Spring
Summer
Fall
Winter
Publication
September/October 1996
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