Ingredients

• 1 cup water
• 1/2 cup 2% low fat milk
• 1/8 teaspoon salt (optional)
• 1/3 cup white or yellow grits
• 2 teaspoons unsalted butter
• 4 tablespoons shredded sharp cheddar cheese

Preparation

1. In a medium pan, heat water, milk and salt over medium-high heat until boiling.
2. Add grits and stir. Decrease heat to low and partially cover pan with a lid. For smooth grits, stir often.
3. Cook for 15 to 20 minutes for old-fashioned grits, or 8 to 9 minutes for quick-cooking grits.
4. Remove pan from heat and stir in butter.
5. Divide into 2 portions and top each serving with 2 tablespoons shredded cheese. Stir in the cheese and serve hot.

Helpful hints

• Sharp or extra sharp cheddar cheese results in a cheesier flavor while using a limited amount. For additional cheesier taste and B vitamins boost, stir in 1 to 2 tablespoons nutritional yeast during the last 5 minutes of cooking.
• Increase dry grits to 1/2 cup for thicker grits.
• Avoid instant grits. Sodium ranges from 340 to 520 mg per serving.
• Unsweetened milk alternatives like almond, rice or soy milk can be used instead of cow’s milk.