Recipe courtesy of Tiffani Thiessen
Cheesy Grits
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- Level: Easy
- Total: 1 hr (includes chilling time)
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 446
- Total Fat
- 33 g
- Saturated Fat
- 21 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 12 g
- Cholesterol
- 99 mg
- Sodium
- 362 mg
- Level: Easy
- Total: 1 hr (includes chilling time)
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 446
- Total Fat
- 33 g
- Saturated Fat
- 21 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 12 g
- Cholesterol
- 99 mg
- Sodium
- 362 mg
Ingredients
Blackened Butter:
Cheesy Grits:
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Directions
- For the blackened butter: Combine everything but the butter in a small bowl and mix until well blended.
- Add 1 1/2 teaspoons of the spice mixture to the softened butter and blend completely. (Reserve the remaining spice mixture for another use.)
- Lay a piece of plastic wrap on a work surface. Place the spiced butter on the lower third of the plastic in a 2- to 3-inch-wide oblong shape. Gently wrap the shorter end of the plastic up and over the butter, using it to help shape and roll the butter into a log. Twist the ends of the plastic closed, like a hard-candy wrapper. Chill until firm, at least 30 minutes, preferably 1 hour. (Makes 1/2 cup.)
- For the cheesy grits: Combine the milk, 3/4 cup water, cream and salt in a medium saucepan over medium heat. Bring to a boil and slowly whisk in the grits, making sure there are no lumps. Reduce the heat to low, cover and cook, stirring occasionally, until thickened and soft, about 8 minutes. Remove from the heat, add the Muenster and Parmesan and stir until blended.
- Top each serving with 1 tablespoon of the blackened butter.
