Wednesday, August 22, 2012

Mellow Cheese Grits

Having grown up in the South, I love grits. I can eat them for any meal. They can be the whole meal. They can be a side dish. It really doesn't matter. One of my absolute favorite breakfasts/lunches/light dinners is a big bowl of grits and a tall glass of sweet tea with plenty of ice. The only thing better than grits is cheese grits.

There are two types of cheese grits. There are in-your-face, holy cow, ultra-cheesy amazingness cheese grits. Then there are super subtle, mild, sneakily awesome cheese grits. This recipe definitely falls into the latter category. These grits would be great as part of a larger dish (maybe some Shrimp and Grits) because they would impart a rich creaminess and a subtle cheese flavor while letting the other components of the dish shine. On the other hand, I ate two full bowls of this for lunch today, so they are also pretty good on their own.


2 c water
1/4 tsp salt
5/8 c quick grits
1/2 c shredded Swiss cheese
Pinch of white pepper
Pinch of Cajun seasoning


Bring the water to a boil over medium heat. Add the salt and grits, and whisk well. Cover the pot, and reduced the temperature to medium-low. Cook 5 minutes, whisking often. Remove from heat and stir in Swiss cheese, white pepper, and Cajun seasoning. Add additional salt to taste.

Servings: 2-4

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