1cupshredded sharp cheddar cheeseor jalapeno jack cheese (4 ounces)
In a 6-inch heatproof pan, mix together thewater, grits, beaten egg, butter, garlic, and red pepper flakes and mix well. Fold in the shredded cheese. You will have a soupy mixture.
Place the pan in the air fryer basket.
Set the airfryer to 400°F for 10-12 minutes until the grits have cooked and a knife inserted near the center comes out clean. Let stand for 5 minutes before serving to allow the grits to thicken.
If you want to make these in the oven, cook at 400F for 15-18 minutes, until a knife inserted near the center emerges clean. Let stand for 5 minutes before serving to allow the grits to thicken.
It's definitely ok to make grits with water, which is what I did in this recipe. However, they are a lot creamier using milk or a milk substitute. Cream isn't easily absorbed though, unless watered down.
These grits can be saved in the fridge for a couple of days.
However, they won't be near as good as right after they finish cooking. I wouldn't suggest freezing them for later use.
This recipe uses INSTANT grits. Stoneground grits will take a lot longer to cook and will need more water. In other words, that's an entirely different recipe!
Read the article for potential subs for grits.
Perfect Air Fryer Cheese Grits Recipe https://twosleevers.com/cheese-grits/