I made this recipe awhile back, but keep forgetting to post it. Being a east coaster transplanted in the South, grits are a thing that I knew nothing of prior to my move to Texas. Apparently they are a staple in the southern diet. You can eat them sweetened with breakfast, salted for lunch, or my favorite…mixed with yummy cheese. I made this dish as a side when I recently made turkey meatloaf. It was delicious, and I could see serving it at a dinner party since its a fancied up version. Enjoy, we certainly did!!
Boursin Cheese Grits (Adapted from Weelicious)
- 4 cups water
- 1 cup quick grits
- 1 teaspoon kosher salt
- 1/4 cup butter
- 5.2 ounces of boursin cheese
- 1 cup cheddar cheese, grated
- 1 egg, whisked
- 1/2 cup milk
Preheat oven to 350 degrees. Bring the water to a boil in a large saucepan and add the grits and salt. Reduce the heat to a simmer, cover and cook grits for 5 minutes or until thickened.
Remove grits from the heat and stir in the butter, garlic cheese and 3/4 cup of cheddar until melted.