“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.”
READY IN:
25mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. 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. 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. Note: I always use 2 bouillon cubes and 2 Celsius of water for the canned chicken broth.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: