Cheese Grits

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?