Easiest, Creamiest Cheese Grits
We can also call these "Cheese Grits for the College Student," "Cheese Grits for the Family with Youngsters," or any other group that typically has a plethora of Kraft Singles in their fridge. Somehow we ended up with a plethora, though, and we don't fall into either of those categories. :::pause for contemplation::: We can also call these "Cheese Grits for Anyone Who Has Kraft Singles in Their Refrigerator."
They're quick to prepare, delicious to eat, and a nice change from the typical rut or rice or potatoes.
1/2 c. quick-cooking grits
2 c. milk
1/2 stick butter
salt and pepper, to taste
2 Kraft Singles, unwrapped
1/2 c. shredded Parmesan cheese, optional
Bring the milk to a boil in a pot over medium high heat. Stir frequently, so that scalding does not occur. Melt the butter in the boiling milk. Gradually mix in the grits, and cook for about 5 minutes, stirring constantly. Mixture will thicken. Remove from heat, and season with salt and pepper. Place Kraft singles into saucepan and stir until completely melted and well combined. Return to low heat, if necessary. Top with shredded Parmesan cheese (if desired) and serve.
A Note From The LL: These can be served immediately after preparation is complete, but if you need to hold them for a while, simply place into an oven-safe serving dish, cover with foil, and place in the oven. (Temperature can vary from 200-400 degrees). This comes in handy if you are having company and want to get things ready ahead of time vs. spending the last moments before dinner frantically working in the kitchen. FYI: The higher the temperature and the longer the bake, the more firm they will become. The photo above shows grits that I prepared and then threw in the oven for about 20 minutes at 400 degrees.