Shrimp and Grits

1 quart milk
1 1/2 teaspoons salt
1 tablespoon sugar
1 1/4 cup instant grits
2 ounces Pepper Jack Cheese
2 ounces Colby Cheese
2 ounces Mozzarella Cheese
2 tablespoons butter, cold

In a stock pot bring milk, salt and sugar to a boil. Slowly add grits while stirring with a wire whisk; bring back to a boil, then reduce heat and simmer for 5 minutes while frequently stirring. When the grits is tender and creamy, cut the heat and add the cheeses and butter; stir with the wire whisk until the cheeses are melted and serve

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