Ingredients
-
2
-
1 1/4
-
3/4
-
1
-
1
-
1/2
-
1/8
-
-
-
-
-
-
-
-
Directions
Cooking Light’s Cheddar Grits,This is an easy side dish paired with Barbecue-Rubbed Pork Chops in CL’s April 2007 edition.,Oops… this was supposed to serve 4? I just ate most of it myself… right out of the pot… did I mention I was craving grits for days? These hit the spot, and I couldn’t stop eating! Thanks so much for the great recipe! I was worried about the measurements at first, but they were spot on!,I had saved this recipe some time back as it looked interesting and then forgot it; while going through my breakfast cook book found it again and finally made it today. What a shame I hadn’t done it sooner, everyone loved the creamy, cheesy flavor of these dish and it’s so simple and fast to put together. You’d never know it was a lighter version. I made as directed and wouldn’t change a thing. It sure won’t be that long until I make it again. It did make a LOT, more than 4 servings for this family so I have left overs and will be excited to see how reheated comes out. This is one great recipe.
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Combine the Milk and Water in a Medium Sauce Pan and Bring to a Boil Over Medium-High Heat. |
|
2
Done
|
Slowly Add the Grits, Stirring Well With a Whisk. Cover and Reduce Heat to Simmer For 5 Minutes Until Thick. Stir Occasionally. |
|
3
Done
|
Remove from Heat and Stir in the Cheddar Cheese, Butter, Salt, and Pepper Until Cheese Is Melted. |
