Using The Cheese Guy’s Habanero Monterey Jack cheese I made the most flavorful grits. They can be eaten right away, or baked in the oven and served any time. I actually preferred them reheated the next day. These grits can kick off your day right, but might be even better as a side dish to fish or some hearty veggies any evening.
- Cook Time
- Prep Time
- 4 ServingsServings
- 2 cups water
- 2 cups milk (any kind will do, I used 1%)
- 1 teaspoon salt (to taste)
- 1 cup cornmeal or grits
- 1/4 teaspoon fresh ground pepper
- 1 tablespoon butter
- 4 ounces shredded The Cheese Guy’s Habanero Monterey Jack cheese
Place the milk, water and salt into a large, heavy bottomed pot over medium high heat and bring to a boil. Gradually add in cornmeal, whisking constantly. Decrease heat to low. Cover and whisk every 3 minutes or so to prevent burning. Cook 15-20 minutes.
Remove from heat, add pepper, butter cheese, stir until melted. Enjoy as is or place in an oven safe dish and bake for 20-30 minutes at 350 until ready to eat.