Southern Cheese Grits
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
2 |
cups |
2% low-fat milk |
|
2 |
cups |
water |
|
1 |
cup |
grits or coarse ground cornmeal |
|
1/2 |
teaspoon |
salt |
|
1/4 |
teaspoon |
white pepper |
|
4 |
tablespoons |
unsalted butter |
|
4 |
ounces |
low sodium cheddar cheese -- shredded |
|
2 |
ounces |
Monterey Jack cheese -- shredded |
|
2 |
ounces |
grated fresh Parmesan cheese |
| Heat milk, salt, pepper, and water to boiling. Add grits slowly and stir constantly to avoid lumps. Reduce heat to low and cover. Stir frequently to keep grits from sticking to a pan. Cook for 20 to 25 minutes. Remove from heat and add butter stirring until melted and incorporated. Add cheese a little at a time stirring until melted and incorporated. Notes: You can use just cheddar cheese. Makes 6 servings. |
| Per Serving: 358 Calories; 21g Fat (53.8% calories from fat); 16g Protein; 25g Carbohydrate; trace Dietary Fiber; 62mg Cholesterol; 452mg Sodium. Exchanges: 1 1/2 Grain (Starch); 1 1/2 Lean Meat; 1/2 Non-Fat Milk; 3 1/2 Fat. |