Asiago Cheese Grits


  • 1 cup uncooked stone-ground grits
  • 1/2 cup (2-oz.) shredded Asiago cheese
  • 1 tablespoon butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper


The Twist: The Slow Cooker's Steady Moist Heat Releases The Starch In Stone-ground Grits With Minimal Stirring, Creating A Naturally Rich, Creamy Texture With Little Or No Added Dairy Products. This Recipe Goes With Grits And Grillades

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