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Creamy Calcium Grits

You will find quick-cooking grits and old-fashioned stone-ground grits in most grocery stores. Stone-ground grits generally have more flavor. Cooking them with milk and cottage cheese gives these grits an extra calcium boost. Serve with a poached egg on top for a hearty breakfast.

  • Servings: 1
  • Yield: Serves 1
Creamy Calcium Grits

Photography: MARIA ROBLEDO

Source: Martha Stewart Baby, Special Issue 2000


  • 2 1/2 cups skim or 1 percent milk
  • 1/2 cup grits
  • 1/4 cup low-fat cottage cheese
  • Salt and freshly ground black pepper


  1. Bring milk to a boil over medium heat. Add grits, reduce heat to low, stir, and cover. Cook old-fashioned grits 15 to 20 minutes or quick-cooking grits about 5 minutes, until thick.

  2. Stir in cottage cheese. Season with salt and pepper. Serve immediately.

Reviews (2)

  • scentofcreosote 25 Dec, 2010

    Polenta is essentially the same as grits, but is ground more finely. It'd make a decent substitute.

  • Carlac1964 19 Oct, 2009

    I'm having trouble finding grits in my area. Are they the same thing as the Italian's white polenta?

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