Cheese Grits

Cheese Grits

Cheese Grits

Course Breakfast, Side Dish
Prep Time 7 minutes
Cook Time 5 minutes
Standing time 5 minutes
Total Time 17 minutes
Servings 4


  • Stack Cooker


  • cup quick-cooking grits
  • ½ cup Monterey Jack or cheddar cheese shredded
  • 2 tbsp butter cut up
  • 2 tbsp canned, chopped green chili petters (optional)
  • ¼ tsp chicken broth
  • dash of garlic power
  • cups boiling water
  • 1 egg beaten


  • In the 3-Qt./3 L Casserole, combine grits, cheese, butter, chilies (if desired), bouillon, and garlic powder. Add water, stirring until butter melts. Gradually stir in egg. Stack and cook.
  • May be cooked separately, covered, on high power 3–5 minutes or until boiling. Stir; let stand, covered, for 5 minutes.


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