PARMESAN CHEESE GRITS
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.
Provided by Munchkin Mama
Categories Breakfast
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 292.6, Fat 11.5, SaturatedFat 6.6, Cholesterol 34.8, Sodium 1044.8, Carbohydrate 29.1, Fiber 0.5, Sugar 0.7, Protein 17.4
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