Another recipe that can be made almost exclusively with WIC items. The use of milk when cooking the grits helps the dish have more protein so you stay full longer!
Cheesy Grits & Eggs
- 5 eggs, beaten*
- 1 tablespoon of butter
- 6 packets of instant grits*
- 3 cups of milk*
- 1/2 cup of shredded cheddar cheese*
Heat the milk in a saucepan over medium-high, stirring often to prevent it from burning on the bottom of the pot. Once the milk is very hot, turn off the heat and stir in the grits and shredded cheese. Mix in until both are well incorporated and the cheese is completely melted.
While the milk is heating, melt the butter in a pan over medium heat. Once melted, pour in the eggs and stir them fairly often. Cook until “scrambled.” Once done, mix the cooked eggs into the grits.
Ladle into bowls and serve.