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Grits with Cheese

Commercially produced grits are coarsely ground hominy (corn, treated with lye). Corn masa is similar, but more finely ground. Traditional grits are stone-ground maize (corn) that has been sifted to isolate the middle-sized granules, coarser than the product used in baking as corn meal. Grits are a common breakfast food in the southern USA. They are often served much like oatmeal or as a side dish with fried or scrambled eggs. Unlike oatmeal, grits are often topped with cheese. Another recipe can be found at Cookbook:Hominy Grits.

Source and licence

"Grits with Cheese" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Grits_with_Cheese, revision 4515171), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Grits_with_Cheese&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4515171

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

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Ingredients

Method

  1. Bring the water to a boil in a 1–2 quart saucepan.
  2. Add the grits, stirring constantly.
  3. Reduce heat to low, stirring occasionally until until grits begin to thicken.
  4. Cover and continue to cook on low heat for about 5–6 minutes. Stir occasionally to avoid sticking. If the grits become too thick, stir in a small amount of water.
  5. Adjust the seasoning before serving, adding black pepper to taste.
  6. Serve with a pat of margarine, butter, or grated cheese on top.