{"id":1445,"slug":"grits-with-cheese","title":"Grits with Cheese","description":"Commercially produced grits are coarsely ground hominy (corn, treated with lye). Corn masa is similar, but more finely ground. Traditional grits are stone-ground maize (corn) that has been sifted to isolate the middle-sized granules, coarser than the product used in baking as corn meal.","ingredients_raw":["4 cups water","1 cup grits","½–1 tsp salt","Black pepper to taste","Butter or margarine","Grated cheddar cheese"],"ingredients_norm":["water","grits","salt","black pepper","butter or margarine","cheddar cheese"],"steps":["Bring the water to a boil in a 1–2 quart saucepan.","Add the grits, stirring constantly.","Reduce heat to low, stirring occasionally until until grits begin to thicken.","Cover and continue to cook on low heat for about 5–6 minutes. Stir occasionally to avoid sticking. If the grits become too thick, stir in a small amount of water.","Adjust the seasoning before serving, adding black pepper to taste.","Serve with a pat of margarine, butter, or grated cheese on top."],"categories":["Recipes using butter","Recipes using cheddar","Recipes using cornmeal","Recipes using salt","Recipes using pepper","Recipes using margarine"],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":"4–6","yield_text":null,"difficulty":"easy","source_name":"wikibooks","source_url":"https://en.wikibooks.org/wiki/Cookbook:Grits_with_Cheese","source_ref":"4515171","authors_url":"https://en.wikibooks.org/w/index.php?title=Cookbook:Grits_with_Cheese&action=history","license":"CC BY-SA 4.0","license_url":"https://creativecommons.org/licenses/by-sa/4.0/","extraction_confidence":null,"content_hash":"c010340f863045771924e7dc7dc05995654bfc0354de3037e1aa40c9aca6f431","created_at":"2026-08-02T14:43:03Z","updated_at":"2026-08-02T14:43:03Z","notice":null,"url":"https://recipecontextprotocol.com/recipes/grits-with-cheese"}