Creamy Parmesan and Romano Grits


  • 4 cups whole milk
  • 4 tbs unsalted butter
  • 2 cups instant grits
  • 1/2 cup fresh grated Parmesan cheese
  • 1/2 cup fresh grated Romano cheese
  • Put the milk and butter into a heavy saucepan and warm over medium heat.
  • When the milk and butter have started to boil, whisk in the grits.
  • Turn down the heat and stir with a wooden spoon for 15 minutes, or until the grits are smooth and creamy. If the grits become too dry add a little more milk.
  • Remove from heat and whisk in the Parmesan and season with salt and pepper.
  • Serve at once.

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