Cooking Light with Emeril Lagasse: Cheesy Grits
When I think about traditionally southern dishes, grits always come to mind. Some people love 'em, some people hate 'em and for some people like me...it just depends on what you are smotherin' them with.
4 cups water
1-1/2 teaspoons salt; divided
1-1/2 cups old fashioned or quick cooking grits (not instant)
2 cups 1% milk
1 cup FAT FREE half-and-half
4 tablespoons "I Can't Believe It's Not Butter"
1/2 teaspoon fresh cracked black pepper
1 cup REDUCED FAT shredded white cheddar
Optional, yet strongly recommended garnish: diced scallions (green onions) & 3 cooked, crumbled slices of center cut bacon
Bring the water to a boil in a large saucepan. Add the grits and a teaspoon of salt to the water and stir with a wooden spoon to combine.
When the grits thicken, add the milk, half-and-half and "ICBINB" and return to a boil.
Reduce the heat to a simmer. Cover the saucepan and cook for 45 minutes to 1 hour, or until the grits are tender, smooth and creamy.
With what is left of the salt and pepper, season the grits according to what your taste buds are tellin' ya. If the grits are too runny, allow them to cook a little longer. Leave the saucepan uncovered and stir frequently. They will thicken up eventually... just give 'em a little time. When they are thick like you like 'em, fold the shredded white cheddar into the grits, and keep covered and warm until ready to use.
Divide into 6 individual bowls and top with bacon and scallions. Dig in!
Nutrition Facts (per serving):
"After" calculations are done with bacon topping. Even with...check out the savings!
Before ~ 565.5 calories / 42.1g fat / 34.7g carbohydrate / 23.79g protein / .45g fiber
After ~ 310 calories / 11.78g fat / 37.3g carbohydrate / 13.49g protein / .45g fiber
Saves ~ 255.5 calories AND 30.32g fat
Give this southern side a try and let us know what you think!