Creamy Cheese Grits with Sharp Cheddar

Name: Creamy Cheese Grits with Sharp Cheddar
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 servings
Cuisine: Southern
Ingredients: 1 cup stone-ground grits; 4 cups water; 1 cup sharp cheddar cheese (grated); 1 cup milk; 2 tbsp butter; 1 tsp salt (or to taste); 1/4 tsp black pepper

55 min 4 servings Medium

All Recipes

Enjoy a comforting bowl of creamy cheese grits made with stone-ground grits and sharp cheddar cheese.

Prep

10 min

Cook

45 min

Total

55 min

Servings

Difficulty

Medium

Grits are a quintessential Southern dish, perfect for breakfast or as a side dish at dinner. They are made from ground corn and have a creamy texture when cooked properly. Adding sharp cheddar cheese elevates this humble dish into something extraordinary, providing a rich and savoury flavour. Stone-ground grits are the preferred choice for this recipe, as they retain more of the corn's natural oils and flavours. This method of preparation allows you to enjoy the full-bodied taste and creamy texture that instant or quick-cooking grits simply can't match.

Instructions

Prepare the grits

In a medium saucepan, bring 4 cups of water to a boil over medium heat.

Pro tip: Ensure the water is boiling before adding the grits to prevent clumping.

Add grits to the water

Slowly whisk in 1 cup of stone-ground grits to the boiling water.

Pro tip: Whisk continuously to avoid lumps.

Simmer the grits

Reduce the heat to low and cover the saucepan. Simmer, stirring occasionally, for 30 minutes, or until the grits are thick and creamy.

Pro tip: Stir every 5-10 minutes to prevent sticking to the bottom of the pan.

Incorporate milk and butter

Stir in 1 cup of milk and 2 tablespoons of butter until fully combined.

Pro tip: This gives the grits a rich, creamy texture.

Melt in the cheese

Add 1 cup of grated sharp cheddar cheese, stirring until the cheese is melted and the mixture is smooth.

Pro tip: For extra sharpness, consider using aged cheddar.

Season and serve

Season with salt and 1/4 teaspoon of black pepper to taste. Serve hot.

Pro tip: Taste and adjust seasoning before serving.

💡

Tips & Tricks

Use stone-ground grits for the best texture and flavour.
Stir constantly to prevent sticking and ensure creaminess.
Season with salt after cooking to avoid toughening the grits.

Frequently Asked Questions

What is the difference between grits and polenta?

Grits and polenta are both made from ground corn, but grits are typically made from white corn (hominy), while polenta is made from yellow corn. They differ in texture and regional use, with grits being popular in the Southern United States and polenta in Italy.

How to make grits creamy?

To make grits creamy, cook them slowly over low heat, stirring frequently. Add milk and butter during cooking and finish with cheese for added creaminess.

Can I use quick-cooking grits for this recipe?

Yes, you can use quick-cooking grits, but adjust the cooking time as they require less time than stone-ground grits.

What cheese is best for cheese grits?

Sharp cheddar cheese is ideal for cheese grits due to its robust flavour, but you can also try gouda or Parmesan for different flavour profiles.

Are grits gluten-free?

Yes, grits are naturally gluten-free, but check packaging for cross-contamination if you have a gluten allergy.

Serving Suggestions

Creamy cheese grits are a versatile dish that pairs excellently with fried chicken, shrimp, or even just a simple sprinkle of green onions. For a complete Southern experience, serve them alongside collard greens or a fresh garden salad. To make ahead, prepare the grits as directed and store them in an airtight container in the refrigerator for up to three days. Reheat gently on the stove with a splash of milk to restore their creamy consistency.

Nutrition per serving

370

Calories

12g

Protein

16g

Fat

This oven baked omelet is a delightful breakfast option, packed with fresh vegetables and cheese. Perfect for a hearty start or a light dinner.

Easy45 min

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