On a sweet, summer night – there is nothing more fabulous than pork tenderloin and cheese grits.
I only use Bob’s Red Mill Corn Grits (also known as polenta), per Rebecca’s recommendation. And I also make sure to stir it the same direction, per Rebecca.
It’s easy and comforting.
Easy Cheese Grits
- 3 cups water
- 1/2 tsp. salt
- 1 T. butter
- 1 cup Corn Grits-Polenta
- Handful of grated cheese (your choice – I added cheddar)
- Splash of cream
Preheat oven to 350 degrees.
Bring water, salt and butter to a boil. Add grits and stir in the same direction (Rebecca …). Reduce heat and continue to cook for 5 minutes. Remove from heat, stir in a handful of your favorite cheese. Next, add a splash of cream. Taste, taste, taste. I always end up adding more salt and a smidgen of pepper.
Butter a casserole dish and spoon in grits. Place in oven for about 10 minutes til piping hot.
What do you put in your grits?
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I was just thinking about cheese grits with shrimp last night. Yum!
My mom passed the recipe to me they are the best…….Jalapeno Monterey Jack Grits
Melt 1 Tbs butter med high heat, 1 red bell pepper cut 1 inch strips 1 yellow pepper cut into1 inch strips this should be about a cup and half of each color 1 Tbs of minced jalapeno pepper and 1 minced garlic clove. Saute’ until peppers are tender about 5 min set aside. In large pan bring 3 C of chicken broth and 1 C whipping cream to a boil in thin stream whisking constantly add 1 C of quick cooked grits whisk until grits are cooked and mixture thickens about 6 min. add saute’ peppers and 1/2 C grated monterey jack cheese stir cheese melts smooth. season with salt and pepper to taste Makes 6 servings.. Bon Appetit!!! The best!
Yummy! Southern goodness! Thanks so much for sharing – can’t wait to try it. :)