Can you even call yourself a Southerner if you still are not lamenting the discontinuation of the Kraft garlic cheese roll? If you do not know to what I am referring, you certainly did not grow up in Louisiana where said "cheese roll" was used in every Junior League cookbook across the state.
The good news is that I am here to tell y'all that you can stop writing Kraft and asking them to bring it back (you know who you are), because you will NOT miss it in these cheese grits. The bonus is your body will thank you for not using a processed cheese roll! Plus, these grits can be on your table faster than you can make a Bloody Mary.
Quick and Creamy Cheese Grits
Serves 8
Ingredients
5 cups water
1 1/4 cup Quaker quick cooking grits (not instant)
8 oz pepper jack cheese*
4 oz sharp cheddar cheese
garlic salt**
kosher salt
black pepper
cayenne
1 T Worcestershire
1/4 cup half and half or cream, optional***
Method
In a large pot, bring water to a boil. Slowly whisk in the grits and continue to whisk until they have absorbed most of the water, about 4-5 minutes. Turn down the heat considerably so that the grits don't pop out and burn you. Add the cheese, spices and Worcestershire, stirring to combine. Taste for seasoning. It should be flavorful, don't skimp on the spices! Add more of any of the spices above you think it needs and then serve immediately.
* I prefer high quality cheese that I shred myself. This can be done ahead and placed in sealed bag or container in the fridge. Of course, you can absolutely use already shredded to cheese to save time, though.
** I purposefully do not give measurements here. Grits need a lot of seasoning to taste great. You can start conservatively, but do not be afraid to add a good amount of garlic salt and pepper, especially. Trust yourself here. Taste until you think it is the best damn spoonful of grits you have ever had. Most people who don't like grits have simply only ever tasted under seasoned ones and they certainly never had my mama's grits.
***If you serve immediately, I do not think you need any half and half or cream, but that is up to you entirely. If the grits are ready before it is time to eat, keep them over a very low heat, stirring every so often. Then, right before serving, add in the half and half or cream and head to the table.