Cheese Grits

2 Cups Grits (I like White Lilly)
2 quarts water
1 pound grated low fat sharp cheese
1 stick low fat margarine
1/4 teaspoon Tabasco
2 teaspoon salt (taste, it may take 3)
1 Cup half and half ( I use low fat half and half)
1 teaspoon Jamison’s chicken seasonings

In a large pot bring water and salt to a boil; add grits stirring constantly until well blended. Cut heat down to low. Add cheese, margarine, Tabasco, chicken seasoning and half and half.

Cool slowly, stirring often to help from sticking in the bottom. (If you have a large double boiler, it prevents sticking on the bottom and allows for less stirring.) Cook until thick, about 1 hour. Serve Hot.

If you have any left over, pour into buttered ramekins. Place in the refrigerator and serve later heat in the microwave and top with shrimp that has been sautéed in butter. Add a touch of parsley or cilantro. Great luncheon dish!