- 3 cups water
- 3/4 cup quick-cooking grits
- 1/4 teaspoon salt
- 1 cup (4-oz) shredded extra-sharp white Cheddar cheese
- 1 chipotle pepper in adobo sauce, mashed
Recipe by Anne E. Stewart.
- Boil water; add grits and salt.
- Cover, reduce heat to medium-low, and cook 5 minutes, stirring twice.
- Once thickened, remove from heat and stir in cheese and pepper.
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