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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
Avoid this recipe if you are lactose intolerant.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

"Kiss my grits!"
-Polly Holliday, Actress

The refrigerator light goes on...

Grits are the same thing as polenta and have been eaten by the Italians for years. Not so redneck after all (well maybe this healthy recipe is).

Reduced-fat Cheeses

Regular cheddar cheese is about 9 grams of fat per ounce.  These days the lower fat versions are easy to find and full of flavor.  Look for cheeses in the range of 4 to 6 grams per ounce.

Kraft produces a good sharp cheddar that is 6 grams per ounce that is marketed under the Cracker Barrel name.  It is labeled “made with 2% milk, Reduced Fat.”  Jarlesburg brand is a very good quality Swiss cheese.  It has about 6 grams of fat per ounce.  

I feel that in a lot of recipes lower fat cheeses work better than full fat versions because when they melt there is less chance that they will separate. There’s nothing worse than oily French Onion Soup.

The very low-fat or no fat cheeses are not very good.  Besides being bland, because they don’t have fat they don't melt well.

1 ounce cheese = 91 calories, 6 fat, 4g sat fat, 0g mono fat, 7g protein, 0g carbohydrates, 243mg sodium, 20mg cholesterol

Cheese Grits

Servings = 12 | Serving size =about a cup

Cooking Time = 45 Minutes

I would not double this recipe but make two separate batches. Leftovers, however, are pretty good.

8 cups	water
2 cups	old fashioned grits
1 tsp	salt
6 ounces	low-fat sharp cheddar cheese (grated)
1/2 cup	2% milk

Place the water in a medium sauce pan (at least 6 quart size) and heat over high heat.

As the water begins to boil slowly add the grits stirring constantly.

Reduce the heat to medium high and add the salt stirring well.

Cook the grits for 12 minutes, stirring to keep them from sticking to the bottom of the pan.

As the grits are cooking preheat oven to 325°F.

Remove from the heat and stir in the cheese and milk.

When the cheese has melted, pour the grits into a 12 inch oblong Pyrex dish.

Bake in the oven for 30 minutes.