Reviewed: Jan. 14, 2010

I couldn't find regular grits and had to use quick-5 minute ones. I used 4 cups of water and it came out great.

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Reviewer:

Amy

Cooking Level: Intermediate

Home Town: Round Rock, Texas, USA

Living In: Mansfield, Texas, USA

Reviewed: Dec. 8, 2009

yum

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Reviewer:

LYNNECHENEY

Reviewed: Nov. 19, 2009

Tried it just as is in the recipe, and it was really good, but I like a little more zip in my cheese grits. I think this recipe could be jazzed up a little with diced jalepanos.

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Reviewer:

JimL

Reviewed: Nov. 14, 2009

This was actually quite yummy, but didn;t go over as well with my toddlers. So honestly, if you love grits, I'd give this 5 stars...I'm only rating 4 for my own use. :) I used about half the cheese and it was still yummy

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Reviewer:

LINDAANA

Reviewed: Nov. 10, 2009

I thought these grits were excellent. I've made them twice. The first time I used american processed cheese and the second time I went spicy with pepper jack. Both time were good.

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Reviewer:

thepoetnmotion

Cooking Level: Intermediate

Reviewed: Nov. 10, 2009

Very good recipe, but so much better if REAL cheese is used. Great with sharp cheddar. Yummy.

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Reviewer:

BULLREM

Cooking Level: Intermediate

Reviewed: Nov. 8, 2009

A bit too too cheesy for our taste. Probably could sub some cottage cheese for American and get creamy but less processed cheese taste.

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Reviewer:

rsogburn

Reviewed: Sep. 13, 2009

In answer to the question about making this dish ahead of time, yes, you can. I made it the night before and cooked at 350 degrees for 30 minutes, then refrigerated it. The next morning I warmed it (covered with foil) for about 30 minutes at 350 degrees and it came out great. I haven't tried freezing it. I have made this both with processed cheese and sharp cheddar. I think you could use any hard cheese that suits your taste.

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