simply crafted classic southern cheese grits recipe

Cheese. Grits. CHEESE GRITS. Need I say more?

If you're from the south, then you know the magic of which I speak. If you've never had them, you MUST try them immediately. Like cheesy mashed potatoes and polenta had a delicious baby.

They're breakfast food. Dinner food. Anytime in between food. And they're so EASY. They take just a few ingredients and about 15 minutes to make.

Grits are made of finely ground corn, which (I deduce) would make them gluten free! Hooray for my gluten free friends.

Making them is so simple. You boil some liquid (I use a combo of milk and chicken broth for extra flavor and creaminess), stir in the grits, lower the temp, add in the flavor, and DONE.

Ingredients
1/2 cup quick grits
1-1/4 cup milk
1 cup low sodium chicken broth
1/2 cup cheese, grated (cheddar, pepper jack, or Monterrey Jack work well)
Paprika
Salt and pepper to taste

Directions
1. In a medium saucepan, bring milk and broth just to a boil over medium-high heat. Stir in grits to combine and lower heat to medium-low. Stir occasionally. Cook 11-13 minutes.
2. Once most of liquid is absorbed and the grits have thickened, remove from heat and stir in cheese, salt and pepper. I add a LOT of pepper because I think it makes a huge difference in the dish.
3. Sprinkle with paprika and serve.

Serves 4 as a side.

Y'all, I can't even. I could eat this whole bowl.

You can serve this with just about anything. For breakfast, just throw it alongside some thick cut bacon. For dinner, you can swap it for mashed potatoes to pair with just about anything. Tonight I served it with these oven baked cheesy garlic pork chops and roasted asparagus. It was out of this world.

My sous-chef was in charge of the veggies. He won't touch a vegetable once it hits his plate, but he'll eat almost anything while we prep food. There's a free parenting tip for you.