Preparation Time: 5 min
Cooking Time: 15 min
Level of Difficulty: Easy
|1/2 cup(s) uncooked corn grits, stone-ground|
|1/2 cup(s) fat-free evaporated milk, divided|
| ||1/2 tsp table salt, or to taste|
| ||1/8 tsp black pepper, or to taste|
| ||1/2 cup(s) low-fat shredded cheddar cheese, sharp-variety|
- Bring 2 cups of water to a boil in a small pot and slowly stir in grits; reduce heat to medium-low and cook, stirring frequently, for 10 minutes.
- Stir in 1/4 cup milk, salt and pepper; reduce heat to low and cook until milk is absorbed and grits thicken slightly, stirring frequently, about 2 minutes.
- Stir in remaining 1/4 cup milk; cook, stirring occasionally, until milk is absorbed, about 2 minutes. Remove pot from heat and gradually stir in cheese; serve immediately. Yields about 1/2 cup per serving.
- Sprinkle with salt before serving, if desired.