If you’d like, you can use brandy or rum.
| Prep Time: | 5 mins |
| Cook Time: | 10 mins |
| Total Time: | 15 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 cups water
- 1 teaspoon salt
- 1 cup uncooked quick-cooking grits
- 1 cup shredded Cheddar cheese
- ½ cup shredded Parmesan cheese
- 2 tablespoons butter
- ground black pepper to taste
Instructions
- Bring water and salt to a boil in a saucepan. Whisk in grits, reduce heat to medium-low, and cook until thickened, 5 to 6 minutes. Remove from heat.
- Stir in Cheddar cheese, Parmesan cheese, and butter until fully combined and cheeses have melted. Season with pepper and serve immediately.
Nutrition Facts
| Calories | 353 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 54 mg |
| Dietary Fiber | 1 g |
| Protein | 14 g |
| Saturated Fat | 11 g |
| Sodium | 958 mg |
| Sugars | 1 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
Prepared as described…wouldn’t change a thing. Delicious!
Fantastic!!
Excellent recipe! Left off the Parmesan cheese – the Cheddar was enough for me!
Used some “Taco Bell Salsa Verde” shredded cheese that we had, in place of cheddar, and it was just meh. Plain cheddar is much better.
This was quick and very good!!
No changes, except to make this in my instant pot. As simple as pouring the water in the pot, adding the grits, sealing and locking the lid into place, hitting porridge and cooking for 5 minutes. Quick release, add remaining ingredients and stir. Easy easy easy!