Cheese Grits

Here is my recipe for cheese grits which I served with my Crock Pot Blackened Chipotle Country Ribs. Cheese grits makes a great side dish for any type of meal. Would be great for brunch.

What is a Grit?????

Native Americans offered the first settlers in the US bowls of Rockahominie, a dish consisting of ground up corn grain cooked into a creamy mixture. It is believed this corn mixture kept many of the settlers alive during those cold winters. Today, corn grits hold a prominent place in soul food and southern dishes. They are also used as a side or a pairing with dishes containing very heavily spiced ingredients. Grits may be eaten covered in gravy, cheese or butter and salt; or served with seafood, meats or vegetables. Grits also make a delightful breakfast when served as a hot cereal topped with milk and honey or brown sugar. Grits are a great way to help meet your body’s daily energy needs. The fiber content in grits helps you feel full for longer periods of time and promotes regular digestive functioning. Polenta is a dish that has been popular in Italian and other European cuisine, and is now gaining fans in America as well. It is made from course ground corn (grits), boiled in water to create a porridge. This can be topped and served immediately for a warm corn side dish. Alternatively, you can spread the porridge in a pan and refrigerate it until it sets. Then the polenta can be cut into squares and baked, grilled or fried. Similar to pasta, cooked polenta is delicious topped with marinara sauce, shredded cheese, or grilled or roasted vegetables. Many gourmet Italian and Mediterranean restaurants feature our polenta. Information from Bob’sRedMill.com

Click here if you want to know the difference between Cornmeal vs Polenta vs Grits:

Some cheese grits recipes call for processed cheese (Velveeta) but for this dish I prefer real cheddar. Just stir the cheese in slowly, to melt evenly.

Quick and Easy!

Ingredients:

• 3 cups water
• 3/4 cup Bob’s Red Mill, Organic, Polenta, Corn Grits
• 1 1/2 cup Cabot sharp cheddar cheese, shredded
• 1 tsp butter
• 1 tsp Johnny’s Garlic Bread Seasoning or you can use garlic powder
• 1/2 tsp Paprika
• Salt and pepper to taste
• 1/2 tsp dried parsley

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Directions: 

1. In a medium sauce pan, bring water to boil.
2. Slowly stir in grits and return to a boil, stirring constantly.
3. Reduce heat to low.
4. Cook 5-8 minutes or until thick, stirring often.
5. Slowly stir in cheese and butter.
6. Cook 2-3 minutes uncovered, stirring often, until cheese is melted.
7. Add salt, pepper, garlic and paprika, Stir to combine.
8. Sprinkle with dried parsley

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Microwave Directions:

Add water, grits, salt, pepper, garlic and paprika to 2 qt microwave safe dish. Cover loosely with plastic wrap and microwave on high for 6 minutes. Stir and microwave for an additional 6 minutes. Stir in cheese and butter. Microwave for 1 minute or more until cheese is melted. Sprinkle with parsley before serving.