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Grits With Parmesan and Prosciutto

Grits With Parmesan and Prosciutto

USA WEEKEND columnist Pam Anderson

To avoid midmorning hunger, I eat smart but well at breakfast. Like grits. Often cooks will enliven this hot cereal with lots of cheddar cheese and bacon as a side dish. I substitute leaner Parmesan and prosciutto to get big taste for fewer calories.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 202 kcal
  • 10%
  • Fat:
  • 8.5 g
  • 13%
  • Carbs:
  • 23.6g
  • 8%
  • Protein:
  • 7.3 g
  • 15%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 504 mg
  • 20%

Based on a 2,000 calorie diet

Directions

  1. Microwave water until very hot, 3 to 4 minutes.
  2. Meanwhile, heat oil in a large saucepan over medium-high heat. Add prosciutto; saute until moisture evaporates and bits start to fry and crisp, about 3 minutes. Remove prosciutto; set aside.
  3. Add the hot water to the empty pan and bring to a boil. Whisk in grits and salt. Simmer, uncovered, over medium-low heat until thick, about 3 to 5 minutes. Stir in prosciutto, cheese, butter and pepper to taste. Let stand to cool and allow flavors to blend, 2 to 3 minutes. Serve.
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Reviews

LINDA MCLEAN
9
3/14/2006

YUMMO! What a great breakfast treat! No need for the salt and to make it even more special, I placed a poached egg on top. Delish!

Citrus Punch
6
8/4/2010

I used pancetta instead of prosciutto, because the pancetta was cubed and I was tired and lazy. I also added some fresh basil. This is rich and creamy and outrageously good.

LITTLEBIGJOHN
4
8/17/2006

Exceptional taste; even those not crazy about the thought of grits will give these powerful flavors a big thumbs up!