Cheesy Grits
A recipe from the Sneaky Kitchen

1 cup yellow corn grits or coarse corn meal
4 1/4 cups water
2 tablespoons ground flaxseed  
1/2 cup shredded cheddar, low-fat or fat-free

Bring water to a full rolling boil. Sift grits little by little into boiling water, stirring constantly. Water must not stop boiling. Continue to boil & stir until grits thicken. Turn heat very low & simmer for 10 min., stirring often. Add flaxseed & cheese, stirring to mix. Simmer for another 5 min.

Serve with low-fat gravy, reduced-fat margarine, sprinkled with more cheese, or plain. One favorite way we serve it is to make nests with Frazzled Onions & Hot Dilled Baby Tomatoes

Spread leftovers in a flat dish 1 inch thick.  Cover with wax paper and smooth flat. Refrigerate, covered with the wax paper, until needed.

Note #1:  Cut cold grits into squares or fingers the size of fish sticks.  Dip in beaten egg or egg white, then into fine crumbs. Spray a Teflon skillet with cooking spray & heat to medium. Add coated grits. Immediately spray tops and sides with more cooking spray. When browned, turn & brown the other side. Delicious served  plain or with pancake syrup. Leftover grits may also be used as polenta, either fried or heated in the microwave.
Note #2:   If no ground flaxseed is available, you can use 2 Tbsp oat bran, wheat bran or wheat germ.  Flaxseed, however, adds a delicious nutty flavor & is an excellent choice, health-wise. Otherwise, cut 1/4 cup of water.
Note #3:   A lot of stirring & scrubbing can be avoided by using a good Teflon saucepan for grits. They have a tendency to stick, otherwise.