Creamy Cheddar and Parmesan Grits
By David Bonom and Marge Perry. Creamy rich grits are a carb-lovers dream come true. They’re great served with meat and chicken (especially fried chicken!) or with sautéed greens.
INGREDIENTS
- 3 cup milk
- ¾ cup water
- ½ tsp salt
- ¾ cup old fashioned grits
- 1 cup shredded sharp cheddar cheese
- ½ cup Parmesan,, grated
DIRECTIONS
- Combine the milk, water, and salt in a medium nonstick saucepan over medium heat.
- Bring to a boil and whisk in the grits in a slow steady stream. Reduce the heat to medium-low and cook, stirring often, until thick and creamy, about 14-15 minutes.
- Stir in the cheddar cheese and Parmesan cheese; cook, stirring, until melted and smooth, about 1 minute. Serve immediately.