Cheesy Creole Grits

Sandra Lee

Recipe courtesy Reggie Southerland

Show: Semi-Homemade CookingEpisode: French Creole

Rated 5 stars out of 5
  • Rate This Recipe
  • Read 4 Reviews
Total Time:
9 min
Prep
2 min
Cook
7 min
Yield:
6 servings
Level:
Easy
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Ingredients

  • 3 cups water
  • 1 cup milk
  • 1 tablespoon Creole seasoning
  • 1 teaspoon salt
  • 1 cup quick cooking grits
  • 2 tablespoons butter
  • 1 cup shredded Cheddar

Directions

In a large saucepot combine 3 cups of water, milk, Creole seasoning and salt. Bring to a boil.

Whisking, add grits in a slow steady stream. Reduce heat to medium-low and cover, stirring occasionally until thickened, about 5 to 7 minutes.

Remove from the heat and stir in butter and cheese. Top with Andouille Sausage Creole, if desired.

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Newest Ratings and Reviews

Read all 4 reviews

  • on January 25, 2011

    Flag

    Really good. Grew up eating cheese grits and still love them. I used extra cheese- actually used Monterrey Jack and an Italian blend. I added a touch more Tony Chachere's and salt and pan seared some hot Italian sausage instead of andouille since I had it. Also put some chives on top for some color and freshness. I plan on some leftover grits for breakfast tomorrow!

    people found this review Helpful.
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  • on April 10, 2009

    Flag

    These grits are sooooo good! You could even serve them for breakfast.

    people found this review Helpful.
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  • on February 21, 2009

    Flag

    I made this with the Andouille Sausage Creole recipe on this site. EGADS...IT WAS SPICY! So I quickly made another half recipe and added it to the original....so it was fine. Didn't bother adding the butter..it was GREAT as is! Definitely a keeper!

    people found this review Helpful.
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