#FoodieFriday Creamy Cheese Grits

Being a Southern girl (Cuba is pretty far South you know), I love grits in all forms. Whether for breakfast, lunch or dinner, if grits are on the menu, you can be sure I’ll ask for them.

Now, I know many of you either don’t like or haven’t tried grits, but seriously try this recipe! You’ll love it and you can change it up by changing up the amount of milk/half-and-half/water and the kind of cheese you’re using.

So here goes with today’s #FoodieFriday Recipe.

Creamy Cheese Grits

4 cups whole milk (you can change this up to be 2 cups milk, 2 cups water; 2 cups half-and-half, 2 cups water, etc.)
1 cup coarse ground grits (not instant)
1 tsp salt
2 tbsp unsalted butter
4 oz grated cheddar cheese (for some spiciness use Montery Pepper Jack cheese)

Warm the milk and add the grits, salt and butter. Gradually bring to a low boil, stirring all the time. Stir until smooth and creamy and the grits are soft – about 20-30 minutes. Add the cheese and stir again until the cheese is incorporated and creamy.

That’s it! Pretty simple and you can serve it with eggs for breakfast. If you cool it and place it in a baking dish, you can slice and grill it to serve as a side dish to dinner.
yellow corn grits

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