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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


  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.

Cook's Notes

You will find quick-cooking grits and old-fashioned stone-ground grits in most grocery stores, but stone-ground grits generally have more flavor.

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