Creamy Calcium Grits
Cooking grits with milk and cottage cheese gives them an extra calcium boost. Use this recipe when making our Poached Eggs Over Grits.
- Servings: 1
Photography: MARIA ROBLEDO
Source: Martha Stewart Baby, Special Issue 2000
- 2 1/2 cups skim or 1% milk
- 1/2 cup grits
- 1/4 cup low-fat cottage cheese
- Salt and freshly ground black pepper
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.
Stir in cottage cheese. Season with salt and pepper. Serve immediately.