After spending a good amount of time trying to figure out what was exactly in those Very Beach grits, I decided to try and replicate it here at home. Well, turns out this was exactly everything I hoped it to be. This recipe is full of that grainy goodness that grits are but then loaded with cheese. I personally love to add a small dollop of sour cream in the middle as it gives it a nice refreshing taste, but if that is not for you, feel free to add another pat of butter… no judgement here!
Check out what our friends over at Southern Bite had to say about these grits,
“The morning I made these, he ate a whole bowl by his one-year-old self. These are pretty versatile too. I use them with my shrimp and grits and with my chicken cakes.”
If a one-year-old loves these, I assure you everyone will! I also agree with this lady; this is a very versatile side dish to enjoy with other meals!
Ingredients
4 cups water
1 cup Quaker quick cooking grits
1½ tsp salt
3 oz Philadelphia cream cheese
2 tbs Land O’ Lakes butter
¾ cup Kraft shredded cheddar cheese
Instructions
Bring water and salt to boil on medium-high heat.
Add grits slowly, stirring constantly to prevent lumps.
Reduce heat to low and cover. Simmer for 20 to 25 minutes or until desired tenderness and consistency.
Cut cream cheese into chunks and add into grits with cheese and butter. Stir until well blended.
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Quick Tip: Store in an airtight container in the fridge
Thanks again to Southern Bite for this amazing recipe.