These 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?
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.
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. 😉
- In a large pot, whisk together rice, salt, and water.
- Bring to a boil, then simmer, stirring consistently to keep the cereal from clumping.
- Cook for about 20 minutes, or until the rice soaks up the water and desired "grits" consistency is reached.
- Stir in cheese and serve.
- 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.
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