How To Make Easy Cheese Grits Recipe For Breakfast or Shrimp Cheese Grits

easy cheese grits recipe and how to make cheese grits for shrimp cheese grits

Easy Cheese Grits Recipe Great for Breakfast or Dinner

I know you probably think of  a Cheese Grits recipe as something you would only eat for breakfast.  Or, if you don’t live in the south, maybe you don’ think of it at all.  Since I am from the south, I can’t wait to share this recipe with you.  You will LOVE IT!  Let me introduce you to my Easy Cheese Grits recipe from Gulf Coast Favorite cookbook.  If you have never tasted this southern staple, here’s your time to learn how to make cheese grits effortlessly. Best of all, this is one of my Cajun healthy easy recipes–yes I made my easy cheese grits healthy! Don’t limit this recipe to only breakfast as one of my very favorite combinations is my Shrimp Cheese Grits that I make with peeled shrimp  Once you make this recipe, I bet you’ll find all kinds of ways to include grits in your meals.



Easy Cheese Grits Recipe from Gulf Coast Favorites

Don’t limit this cheese grits recipe to breakfast because grits complement meat and seafood dishes too. You can make the grits ahead of time or reheat them.  However, you may need to add more liquid to bring back the creamy texture after you reheat them. Try my simple and delicious shrimp recipe to serve over the easy cheese grits.

Makes 8 (3/4-cup) servings

2 cups fat-free chicken broth
2 cups skim milk
1 cup water
1 1/2 cups quick grits
1 1/2 cups shredded, reduced-fat, sharp Cheddar cheese (more if desired)
2 teaspoons Worcestershire sauce
1/2 cup chopped green onions
Salt and pepper to taste
Dash cayenne

1. In medium pot, bring broth, milk, and water to boil. Add grits, reduce heat, cover, and cook about 5 minutes, or until grits are thickened and creamy.
2. Add remaining ingredients and stir until cheese is melted. Serve immediately.

Nutritional information per serving:  Calories 200, Calories from fat 21%, Fat 5 g, Saturated Fat 3 g, Cholesterol 12 mg, Sodium 428 mg, Carbohydrate 27 g, Dietary Fiber 1, Sugars 4 g, Protein 11 g, Diabetic Exchanges: 2 starch, 1 lean meat

How To Make Cheese Grits? Healthy Cajun Recipes From Louisiana

Gulf Coast FavoritesGulf Coast Favorites

I love an easy cheese grits recipe that whips up quickly. Best of all this is also one of my healthy easy recipes so you don’t have to feel guilty enjoying this creamy cheesy southern favorite.  In Gulf Coast Favorites cookbook, I include all your favorite healthy Cajun recipes and most importantly, keep them simple.  I prefer to use quick grits and not instant because instant is really best just for a quick breakfast. Also, this recipe is speedy and you don’t have to even put in the oven.

One of our favorite combinations is Shrimp Cheese Grits.  This recipe goes great with grillades (a hearty round steak); this is how to make cheese grits the best.

Not Sure How To Serve This Southern Favorite Recipe?

I want you to think “out of the box” and use this easy cheese grits recipe with fish or any shrimp dish you might serve pasta! It also goes great with pork chops or fish; be creative in your sides.  If you don’t like or have cheese, you can just leave it out! Another great Shrimp and Cheese Grits recipe is actually in my arthritis cookbook and is an anti-inflammatory recipe with lots of bell peppers. You must also give this dish a try and it makes a one-dish meal for any time of the day!



Love This Mini Food Processor for Shredding Cheese Or Chopping for Quick Recipes
Cuisinart Mini Prep Plus Food ProcessorCuisinart Mini Prep Plus Food Processor

I LOVE this smaller food processor for chopping. I use to only use the huge Cuisinart (you know how much cooking I do).  Then, when I was at my mother’s house, she had a mini food processor and raved about it.  I was so excited because she sent me this mini processor for a present and I use it all the time.  Truly, it’s the perfect size.

You can easily buy a block of cheese and shred it for a money saver.  I do it all the time and then chopping a few ingredients couldn’t be easier than with this mini food processor.  I have this exact one and use it all the time. Easy to use and easy to store.

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Holly Clegg
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Holly Clegg

With over 1 MILLION COOKBOOKS sold, Holly Clegg has become a culinary expert on easy healthy everyday recipes through her nationally recognized best-selling trim&TERRIFIC® and Eating Well cookbook series, including Eating Well Through Cancer, (English, Spanish and Chinese editions), Eating Well to Fight Arthritis and Diabetic Cooking with the ADA. Clegg attended the Cordon Bleu Cooking School, London and has appeared on Fox & Friends, NBC Weekend Today, QVC, The 700 Club, USA Today, Cooking Light Magazine, Web MD, and Huff Post. She consulted and did spokesperson work for Walmart, Teflon, DuPont, The Coca-Cola Company, and hospitals throughout the country. For more information, visit About Holly or The Healthy Cooking Blog for more recipes and tips.
Holly Clegg
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