Parmesan Cheese Grits
- Reviews 1
Ready In: 25 mins
- 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.
- 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.
- Note: I always use 2 bouillon cubes and 2 Celsius of water for the canned chicken broth.
Most Helpful Review
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.See all activity
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