Course Ground Cheese Grits

These cheesey grits are from skinnytaste.com and are so good, even for grit haters. We live in the south, but we are not southerners by birth so grits were never something on my bucket list of things to eat or especially to try to cook… Until one night out… when I ate cheesey grits at one of my favorite restaurants. They were served alongside a filet and asparagus and they were so good! I found this recipe on skinnytaste.com and I even got my non-grit liking children to like them. You have to use course ground cornmeal or polenta though so they have a little texture. You should try these!!

*This is GLUTEN FREE*

Ingredients

• 2 1/2 cups chicken broth or chicken bone broth
• 1 1/4 cups whole milk
• 1/4 cup water
• 1 teaspoon course sea salt
• 1 cup medium grind, course ground cornmeal
• 1/2 tablespoon butter
• 1 1/2 ounces sharp cheddar cheese, grated, plus more to taste
• 1 tablespoon grated parmesan cheese, plus more to taste

Directions

Bring broth, water, milk and salt to a slow boil.

Add cornmeal to the liquid slowly until they are well incorporated.

Bring the pot to a boil, reduce heat to low and cover the pan. Let simmer for 20-30 minutes, stirring every 5 minutes so they don’t stick to the bottom of the pan.

Once they are smooth, but thick, add in the butter, sharp cheddar cheese and parmesan. Mix well.

Add cheese and/or salt and pepper to taste. Enjoy!