Cheesy Faux Grits

Cheesy Faux Grits | gluten-free, corn-free, egg-free, sugar-free | RaiasRecipes.comThese cheesy faux “grits” have quickly become a favorite meal in my household. Not only do we eat them for breakfast, but they make an easy lunch or dinner, as well! With only three ingredients, one of them being cheese, how could you go wrong?

Cheesy Faux Grits | gluten-free, corn-free, egg-free, sugar-free | RaiasRecipes.comEven though I’ve lived in the south the majority of my life, I’ve actually never made real cheesy grits. Everyone in my family loves them, but unfortunately I don’t handle corn very well. 

What’s a southern girl to do? 

One of my kids’ favorite breakfasts happens to be rice cereal, or rice “kasha,” as they call it. (A little leftover Russian there, my kids call every hot cereal kasha!) Even though I’m not the happiest about serving grains without soaking them first, making anything other than chocolate cake for breakfast is the bane of my existence, so I give in. 

Then, one fateful morning, I was craving cheese (like I have been this whole pregnancy), and I stirred a few handfuls of freshly grated cheddar into their rice cereal. 

Instant win. 

Cheesy Faux Grits | gluten-free, corn-free, egg-free, sugar-free | RaiasRecipes.com“These taste like cheesy grits!” my hubby happily announced.

Mind you, he’s from Montana and has only had cheesy grits twice, but we’ll let him have his happiness. And I’ll take my corn-free grits over a tummy ache any time. 😉

Cheesy Faux Grits
Free of gluten, corn, eggs, and sugar.
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Ingredients
  1. 2 c. coarsely ground white rice (I use basmati ground in my Blendtec)
  2. 8 c. water
  3. 2 c. grated cheddar cheese
  4. sea salt, to taste (I usually use about a tablespoon)
Instructions
  1. In a large pot, whisk together rice, salt, and water.
  2. Bring to a boil, then simmer, stirring consistently to keep the cereal from clumping.
  3. Cook for about 20 minutes, or until the rice soaks up the water and desired "grits" consistency is reached.
  4. Stir in cheese and serve.
Notes
  1. For all of you brown rice lovers, I have not tried this recipe using brown rice. Please note that if you try that the cooking time will vary.
Raias Recipes http://raiasrecipes.com/
Want some more of my family’s favorite breakfasts? You might enjoy these….

Honey Walnut Apple Crisp
Scrambled Egg Muffins
Easiest Fluffy Buttermilk Pancakes
Soaked Granola Muffins


This recipe is shared at Allergy Free WednesdaysAnti-Procrastination TuesdayAwesome Life Friday, Blogger’s BragsBrag About ItCorn-Free EverydayDo Tell TuesdayFamily Fun FridayFat TuesdayFive Friday FindsFridays Unfolded, From the ArchivesFrom the Farm, Frugal Crafty Home, Full Plate ThursdayGluten Free Fridays, Gluten Free WednesdaysGood Tips TuesdayLet’s Get Real, Mama Moments Monday, Marvelous MondaysMostly Homemade MondaysNatural Family FridayPennywise Platter, Real Food Fridays, Saturday Night FeverShow Me Saturday, Simple Saturdays, Simply Natural SaturdaysTasty TuesdaysThank Goodness It’s Monday, Waste Not Want NotWhat to do Weekends

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28 thoughts on “Cheesy Faux Grits

  1. This looks lovely! ♥ grits & breakfast “kashas” too 😉

    It’s funny, my husband and I always have a disagreement over the term “kasha”: for me it’s a breakfast porridge, for him it’s the pasta shells and buchwheat dish {do you know what I’m talking about?}. Both equally iconic for each of us from our childhoods and yet both so different!

    1. Haha! My kids are definitely on your side. 😉 Traditionally kasha is the buckwheat dish, and we always called the breakfast pasta ‘lapsha,’ but I’m sure ‘kasha’ will do for it all. Pretty much everyone in the US looks utterly confused when we call something kasha anyway, so it’s nice to know we’re not the only ones who use the term! 🙂

  2. I never ate grits since I have always lived on the East coast and have never visited the south to much, but I have heard about them from people I know who grew up in the south. I understand there somewhat like oatmeal. This recipes looks so hearty. Thanks for sharing on Real Food Fridays.

    1. Glad to share, Marla. 🙂 Grits is basically a cornmeal mush. So you eat it hot, like oatmeal, but the texture is very different. 🙂 Thanks for stopping by!

  3. Thanks for linking up at our Gluten Free Fridays Party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂 I can’t wait to see what you share next time!
    -Cindy

    1. It’s amazing how easy the rice sub is! I’m so glad you linked up to Savoring Saturdays, too. I’d never heard of Soup Trifecta before, but I love how easy it sounds. 🙂 I hope you’ll keep sharing with us!

  4. I’m liking your version of rice grits. 🙂 Thanks for stopping by and sharing this recipe with us – you’re featured this week on Five Friday Finds! I’m looking forward to what you share this week. 🙂