Grits are ground dried white corn hominy. This is a creamy flavorful foundation for many types of accompaniments such as sausage and peppers, grilled fish or a tofu-veggie stir fry. You can do a similar thing with polenta, which is ground dried corn.
½ cup white hominy grits
2¼ cups chicken broth or water
8 oz Pepper-Jack, Monterrey cheese
¼ cup grated Parmesan cheese
½ tsp garlic powder
Meanwhile prepare the grits by heating the broth or water in a saucepan to a boil. Stir in the grits and cook about 15 minutes until smooth and softened. Whisk in the cheeses and garlic powder. Cook until cheese melts and grits are smooth and creamy – about 2-3 more minutes.
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