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Creamy Cheese Grits

  • Total Time:
  • Servings: 4

These luscious cheese grits replace standard mashed potatoes as an alluring side dish for Marcia Kiesel's roasted whole chicken with tomatoes.


slideshow  Quick Side Dishes


KEY: Fall, Winter, American, Southern/Soul Food, Beans, Grains & Legumes, Side Dishes, Basic/Easy, Fast

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  • 5 1/2 cups water
  • Salt
  • 1 1/2 cups stone-ground grits
  • 2 tablespoons unsalted butter
  • 1/3 cup freshly grated Parmigiano-Reggiano cheese
  • Freshly ground pepper

How to make this recipe

  1. In a medium saucepan, bring the water to a boil. Add a pinch of salt and gradually whisk in the grits. Cover and cook over low heat, whisking often, until the grits are thick and just tender, about 25 minutes. Stir in the butter and cheese, season with salt and pepper and serve.
Contributed By Photo © Lucy Schaeffer Published February 2009

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Panificio Longoni in Milan

479476 recipes/creamy-cheese-grits 2013-12-06 Marcia Kiesel fall|winter|american|southern-soul-food|beans-grains-and-legumes|side-dishes|4|basic-easy|fast february-2009,cheese grits,Marcia Kiesel recipes,creamy-cheese-grits 479476