Quick Cheese Grits

Grits don’t have to be served just as a breakfast side; I most often serve them with pork chops, ham patties, ham steak or sausage patties for lunch in place of potatoes, noodles or rice.  Buy “Quick” grits, the instant ones are just terrible!  If you haven’t liked grits in a restaurant, they were probably gummy and overcooked.  Cook these according to the recipe and serve right away, they are perfect.

 When I worked as a dietitian in Texas and Georgia, patients who had little appetite would request cheese grits “like their Mama’s” when they were coaxed into trying something.  We like them too…and this is my husband’s favorite recipe for them; the thickness is just right, and they are quick and cheesy.  We like sharp cheddar, but choose your own flavor. 

We had them for lunch today, with this recipe for Indiana Breakfast Sausage, a vegetable and oranges for dessert.  I freeze the sausage in a little thinner patties nowadays, then cook them from frozen in a covered cast iron frying pan at medium high heat for 2-3 minutes on each side. 

You can’t beat a meal that cooks this quickly and doesn’t need any thawing ahead of time.

                          Quick Cheese Grits

2 Side Servings	8 Side Servings	Ingredients
¼ cup	1 cup	Grits -- (quick grits, not instant)
1 cup	4 cups	Water
1 ounce (1/4 cup)	4 ounces (1 cup)	Cheddar Cheese -- grated
1 tablespoon	¼ cup	Butter (optional)
To taste	To taste	Salt and Pepper
To taste	To taste	Cayenne (just a very little sprinkle)

Bring the water to a boil in a saucepan.  Whisk in the grits; reduce heat, and cook, covered, 4-5 minutes, stirring once or twice.

Stir in the cheese, butter and salt and pepper and cayenne if desired.

Serve right away.