| Level: | Easy |
| Total: | 13 min |
| Prep: | 5 min |
| Cook: | 8 min |
| Yield: | 4 servings |
Ingredients
- Salt and freshly ground black pepper
- 3/4 cup quick grits
- 1 cup milk
- 1/2 cup shredded mozzarella
- 1/2 cup shredded Cheddar
Instructions
- In a saucepot over medium-high heat, add 3 cups water and a pinch of salt. Bring the water to a boil, and then stir in the grits and milk. Raise the heat to bring to a boil again, and then lower to a simmer and cook for about 4 minutes. When the grits begin to thicken but there is still plenty of moisture left, add the mozzarella and Cheddar along with a few grinds of pepper. Stir to melt the cheese, taste and season with salt, if needed. Serve warm.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 245 |
| Total Fat | 10 g |
| Saturated Fat | 6 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 11 g |
| Cholesterol | 31 mg |
| Sodium | 276 mg |
Reviews
I tried this recipe because my mom can not swallow solids but she loves cheese grits. I changed the recipe a little because she likes her grits really, really cheesy. I added 1 1/2 c. shredded colby jack, 1 TB of mascarpone, 1/2 oz of cream cheese, and a lot more salt. I also added 2 TB of grass-fed salted butter (We are in South Georgia where every recipe needs butter, especially grits :)) I cooked mine way longer than 4 minutes, grits were not done at that cooking time. My mother ate all that I served her!! I thought they were delicious too.
Really good, creamy and easy
Question more so than a review for now , wonder if people are using QUICK GRITS or regular grits
Very good recipe. I substituted coconut cream almond milk for regular milk because I have a sensitivity (I hate it in my coffee)and added 1 teaspoon garlic powder, suggested by another poster. Delicious!
Always an easy go-to in our house and can be used as a side for breakfast or a base for shrimp and grits. Great recipe, Sunny!
Used this as a base for shrimp and grits and OH BOY was it delicious. I subbed in reduced fat cheeses (because that’s what I had on hand) and it still turned out amazing. I suspect that the full fat version is even better.
This is an easy recipe to follow – just be sure to whisk the grits as your pour them in or you’ll end up with clumps. We also added garlic powder and it turned out great!
Not being a southerner I was curious about cheesy grits. They sounded good but I didn’t know how to cook them. This recipe was simple to do and they turned out delicious. Now I want to go somewhere and have them cooked by someone who really knows how to cook them. Yummy!
So easy to follow and the grits came out amazing.
Love it thank you Sunny and loved the episode when you did shrimp & grits.