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Polenta Grits

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3 cups boiling water
3/4 cup grits
1/2 teaspoon HT Traders sea salt
1/2 cup shredded sharp Vermont Cheddar cheese
2 tablespoons chopped green onion
1/2 teaspoon Dijon mustard


In 2-quart saucepan, slowly stir grits and salt into boiling water. Reduce heat to medium-low, cover. Cook 5-7 minutes, stirring occasionally. Remove from heat; stir in cheese, onions and mustard, stirring until cheese melts. Pour grits into 9- to 10-inch pie plate, lightly coated with cooking oil spray. Cover; chill until firm. Cut into 8 slices. Arrange grits on baking pan lightly coated with olive oil spray. Broil 10 minutes or until golden brown.