Grits are weird. They’re at that halfway point between oatmeal and polenta and the texture can seem a little bit funny if they’re not done correctly. However, let it be known that these grits are not oatmeal’s creepy older brother. They have a little spice, but are also super gooey from the cheese, and who can resist that?
The awesome thing about cheesy grits is that they go great with a lot of main dishes. I last served then when I made the avocado compote butter for salmon. A heavenly meal! I used to also make a pretty crude version of these when I was at school. On Saturdays we had a breakfast bar in the dining hall, where they had plain grits. The salad bar was also open, so I would stir in cheese and jalepenos. It was kind of gross, but compared to a lot of the dining hall food available to a girl with allergies and who, at the time, was vegetarian, it was heaven.
I promise promise promise that these grits are more upscale than that, but also that all the ingredients are easily available. These are gluten free, which is another major plus.
Let’s get cooking!
Cheesy Spicy Grits
Peanut, tree nut, soy, sesame, fish, shellfish, egg and gluten free
2 cups water
1 1/4 cup milk
1 tsp. salt
1 cup grits
1/4 cup butter
1/2 can Rotel
3/4 cup grated cheddar cheese
1. Bring water, milk and salt to a boil. Once boiling, stir in the grits and continue to stir until they have the consistency of cream of wheat.
2. Add in the butter, Rotel and cheese. Stir and once combined, remove from heat. Enjoy!