Ingredients
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1
-
1 1/2
-
3/4
-
1/2
-
1
-
1/2
-
-
-
-
-
-
-
-
-
Directions
Parmesan Cheese Grits, This tasty dish is a great alternative to potatoes or mac and cheese It is very easy to make and easily doubles See note below for another variation with chaddar cheese Give it a try- grits are not just for breakfast anymore! Adapted from Southern Living , As a southerner, grits are a staple at my house My kids & I love them pretty much any way you can cook them DH, however, is not southern & does NOT like grits However, he declared these the best he’d ever tried & actually had 2 servings tonight We had the parmesan version, but would like to try the cheddar cheese substitution for another day In addition to the parmesan, we also tried it with a little bit of pepper Boursin cheese added in & it was delicous The pepper Boursin was a wonderful addition to the parmesan flavor & I would highly recommend this add-in if you happen to have it on hand
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Steps
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1
Done
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Bring Chicken Broth and 1 1/2 Cups Milk Just to a Boil in a Medium Saucepan With a Lid. Slowly Stir in Grits and 1/2 Teaspoons Salt. Cover, Reduce Heat to Medium-Low, and Cook, Stirring Occasionally, 6 to 7 Minutes or Until Mixture Is Thickened. Add Parmesan Cheese and Pepper, Stirring Until Cheese Is Melted. |
|
2
Done
|
Cheddar Cheese Grits: Cook Grits as Directed, Reducing Salt to 1/4 Teaspoons and Substituting 2 Cups (8 Oz.) Shredded Extra-Sharp Cheddar Cheese For Parmesan Cheese. |
|
3
Done
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Note: I Always Use 2 Bouillon Cubes and 2 Celsius of Water For the Canned Chicken Broth. |
