Quick & Creamy Cheese Grits
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Cook time: 
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Serves: 6
 
Ingredients
  • 1 C quick-cooking grits
  • 2 C skim or 1 % milk
  • ¾ C cold water
  • 2 Tbsp butter
  • 3 oz. reduced fat cream cheese (often labeled Neufchatel cheese)
  • ⅓ C grated Parmesan (or your favorite cheese variety)
  • 1 Tbsp dried parsley
  • 1 Tbsp lemon juice
  • 2 egg whites, lightly beaten
Instructions
  1. In a medium size saucepan, add the milk, water and cup of quick-cooking grits.
  2. Set the temperature on high, get out your whisk and let the mixing begin.
  3. Bring the mixture to a boil - stirring constantly - about 4 minutes or until the mixture visibly thickens.
  4. Remove from heat and add 2 T butter, 3 oz. reduced fat cream cheese, grated Parmesan (not from a can), and dried parsley. Mix well.
  5. Next add the lemon juice and lightly beaten egg whites.
  6. Return to the stove top, reduce heat to medium, and continue whisking for another 1-2 minutes until all ingredients are well blended and the grits have a smooth, creamy cheesy consistency.
  7. These grits are best served straight from the stove top, but will reheat nicely if you're lucky enough to have leftovers.
Recipe by Passing The Relish at http://www.passingtherelish.com/2013/02/quick-creamy-cheese-grits/