Easiest Way to Prepare Tasty Mothers Day cheese grits

Mothers Day cheese grits. I can still see the pot of cheese grits bubbling away on my mother's stove! More years later than I care to remember, I'm still making My Mother's Southern In fact, it's our standard breakfast for all of the major holidays throughout the year, including Mother's Day. Our Mother's Day and How to Cook Shrimp & Grits.

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Ingredients of Mothers Day cheese grits

1. You need 2 cups of grits, you can use quick cook.
2. You need 8 cups of water.
3. Prepare 1/2 cup of melted butter.
4. It's 8 ounces of extra sharp cheddar cheese, shredded.
5. You need 2 ounces of cooked bacon chopped finely.
6. It's 1-1/2 teaspoon of salt.

Carrot Cake with Spiced Cream Cheese Frosting. Molly's carrot cake is the perfect spring dessert. She uses hawaij, a cardamom-forward Yemeni spice blend, to add warm, spicy. This simple and easy version of shrimp served over buttery cheese grits is ready in just a few minutes and will be a breakfast or brunch dish to remember.

Mothers Day cheese grits step by step

1. Bring the water with salt in it to boil stir in the grits. Stirring constantly so the grits will cook evenly they will thicken. Just don't let them clump up and have raw lumpy lumps in your grits. And don't let them stick to the bottom of pot..
2. When they have become soft almost done add cheese stir in well they should become creamy, but not runny. If to runny cook longer NEVER, I MEAN NEVER add raw grits in. It would be horrible..
3. Add bacon. Stir in well. Serve but be careful they are very hot and if you spill them on something they stick and stay hot for a very long time..
4. Hope you enjoy!.

My shrimp and cheese grits came out as if I'd been making them for years!! I'm using this method to cook shrimp for salads now, too! Instant pot cheese grits are perfect for breakfast, brunch, or as a side item to your favorite seafood. At the end of the day, grits and polenta are both made from stone ground cornmeal, but just from different types of corn. Grits tends to be softer and creamier, and polenta tends to have a little more.