Cheese Grits

September/October 1996

Your rating: None Average: 2.9 (9 votes)

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

"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

Makes: 2 servings, about 1 cup each

Active Time:

Total Time:


  • 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


  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.


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

More From EatingWell

Recipe Categories

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner