Cheese Grits

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Simple and delicious! Goes well as a side and makes a great breakfast. AB does it yet again.

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Have to agree with the Southern reviewer, this is not grits. My father was from Tennessee and was always the breakfast maker in our house. We had a lot of grits and mush growing up. My favorite was mush. It was smoother then grits. We used to beg him to make fried mush for breakfast, so he would make a batch before bed to chill. Of course, we would always eat a bowl before going to bed and he had to make more for breakfast. Yum, yum. Of course, these days, they call mush, polenta. Same difference.

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Alton! You let your Southern fans down! You should know that you can't make real grits from just plain old cornmeal! You have to start with hominy! Saying you can make grits without starting with hominy is just plain blasphemous!
This is just cheesy cornmeal mush. It may be very tasty cornmeal mush, but grits, it is NOT.

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This was a simple and tasty recipe. I found the cooking time to be shorter than expected, and I will cut down the salt. Rich and savory with a wonderful texture. I will be making this again!

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This recipe is easy, yummy, and extremely rich. I cut it in half, though, because it makes tons. It can be re-heated, too. I've eaten it with eggs in the morning and with hot dogs at lunch. Good, good, good!

Ann
Seattle

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These are the best grits I have ever tasted. I have made them twice. Very good both times. The second time, I added Gruyere cheese and a bit of grated Parmesan cheese in place of the cheddar cheese (idea from Emeril's Baked Cheese Grits. I served these with Paula Deen's Fiery Cajun Shrimp. Yum! Yum!

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My husband loves grits, so I was delighted to see this episode and grab the recipe! He professes not to be a cook, but he had no trouble at all making this tasty dish. Sure, it's not as quick as the instant kind, but it had no preservatives and was tastier by far. We'll definitely be making this again!

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I had a craving for grits after watching this show, though I haven't had them in years. This recipe is simple and easy and it makes the best grits I've ever had. Even my husband who doesn't like grits went back for seconds. The recipe calls for 1 1/2 tsp salt, but I'd suggest starting with less salt, maybe 1 tsp, and then adjusting it to taste.