Quick Stone Ground Grits

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while adding flavor.

cheddar cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast offers a cheesy flavor without dairy.

Preheat the oven and melt 2 pounds of butter in a 9x13 Pyrex dish.

Bring 9 cups of water to a boil in a pot.

Add almost 1 tablespoon of kosher salt to the boiling water and stir.

Stir in 3 cups of Bob's Red Mill corn grits and polenta into the boiling water.

Reduce the heat to low and cover the pot, letting it simmer for about 5 minutes.

After 5 minutes, remove the lid and stir in 6 slices of cheese until melted.

Add about 1/2 cup of milk to adjust the consistency of the grits, then stir.

Pour the grits into the buttered Pyrex dish, spreading them evenly to about 1 inch deep.

Let the grits cool in the Pyrex dish for 10-20 minutes at room temperature before refrigerating or freezing.

Once cooled, cut the grits into squares, wrap them in plastic wrap, and place them in a larger Ziploc bag for freezing.

To serve, microwave a portion for about 2 minutes, stir, and add butter or salt if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens