Cheesy Grits with Scallions
These cheesy grits make a great base for Southern recipes, especially something saucy like Tenderloin Grillades. If grits are foreign to you, then just think polenta. They’re the same thing — ground dried corn. Grits just tend to have a coarser texture than polenta. And cooking them is as easy as making a batch of oatmeal. Just be sure to cook the grits in a fairly large saucepan — they may splatter on your stove top.
Heat milk, water, salt, and cayenne in a large saucepan over medium-high to a boil.
Stir in grits in a steady stream. Reduce heat to medium-low and cook grits, stirring constantly, until thickened, 5–6 minutes.
Stir in Cheddar and butter until melted, then stir in scallions.
% Daily Value*
Total Fat 19g 29%
Saturated Fat 12g 60%
Cholesterol 52mg 17%
Sodium 714mg 29%
Carbs 37g 12%
Fiber 1g 4%
*Percent Daily Values are based on a 2,000 calorie diet.