Rating: Unrated
0 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Cooking grits with milk and cottage cheese gives them an extra calcium boost. Use this recipe when making our Poached Eggs Over Grits.

Martha Stewart Baby, Special Issue 2000, Martha Stewart Baby, 2000, Martha Stewart Baby, 2000

Gallery

Credit: MARIA ROBLEDO

Recipe Summary test

Servings:
1
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Advertisement

Reviews (2)

Rating: Unrated
12/25/2010
Polenta is essentially the same as grits, but is ground more finely. It'd make a decent substitute.
Rating: Unrated
10/19/2009
I'm having trouble finding grits in my area. Are they the same thing as the Italian's white polenta?