Cheesy Cheddar Grits – It will likely come as no surprise, when I say that grits are a Southern staple. They are to a Southerner what polenta is to an Italian. For this recipe I chose to use quick cooking grits for ease of preparation. If time allows, the flavor of stone ground or course ground grits are the proverbial gold standard. It’s not always a practical choice on busy days though, due to the longer cooking time they require.
Quick cooking grits are a terrific choice for busy mornings or week night dinners. They can be very flavorful when cooked longer than recommended on the packaging for optimal creaminess. They’re a blank canvas for a variety of seasonings and toppings. Grits can be served simply with a pat of butter, with scrambled eggs and sausage on top, or in this case punching up the flavor by adding lots of sharp cheddar cheese. These cheesy cheddar grits are always a pleasing addition to the table.
Ingredients you’ll need:
5 cups whole milk
1 tsp salt
1 1/4 cup quick cooking grits [not instant] 2 Tbsp butter
1/2 cup heavy cream or half & half
2 cup shredded sharp cheddar cheese, plus additional for garnishing
Directions:
In a heavy bottomed saucepan, gently bring the milk and salt to a boil. stirring constantly. Whisk the grits into the milk in a steady stream. Continue to whisk for 1-2 minutes until fully incorporated. Immediately lower the heat to low and cover. Allow the grits to gently bubble on low heat for 15 minutes stirring periodically to prevent sticking. Uncover and check the consistency at 15 minutes. Add more milk or water to thin, if needed. Cook for an additional 5-10 minutes. The grits should be thickened and creamy the consistency of porridge. Add 2 tablespoons of butter and 1/2 cup cream or half & half at the end of cooking. Stir until the butter has completely melted.
Remove from the heat and mix-in the shredded cheddar cheese, stir until melted. Serve immediately with additional shredded cheese on top, if desired. Yield: 6-8 servings
Cheesy Cheddar Grits
Ingredients
- 5 cups whole milk
- 1 tsp salt
- 1 1/4 cup quick cooking grits [not instant]
- 2 Tbsp butter
- 1/2 cup heavy cream or half & half
- 2 cup shredded sharp cheddar cheese plus additional for garnishing
Instructions
- In a heavy bottomed saucepan, gently bring the milk and salt to a boil. stirring constantly. Whisk the grits into the milk in a steady stream.
- Continue to whisk for 1-2 minutes until fully incorporated. Immediately lower the heat to low and cover.
- Allow the grits to gently bubble on low heat for 15 minutes stirring periodically to prevent sticking.
- Uncover and check the consistency at 15 minutes. Add more milk or water to thin, if needed. Cook for an additional 5-10 minutes. The grits should be thickened and creamy the consistency of porridge.
- Add 2 tablespoons of butter and 1/2 cup cream or half & half at the end of cooking. Stir until the butter has completely melted.
- Remove from the heat and mix-in the shredded cheddar cheese, stir until melted.
- Serve immediately with additional shredded cheese on top, if desired.
Melissa
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Melissa @ My Recent Favorite Books says
I haven’t had Grits in a long time! Your recipe sounds good!
Melissa says
Thanks Melissa!
Tweet says
Love your recipes!
Sooo tasty and simple.
Thank you for working so hard for all of us.
Melissa says
Aww what a sweet note, thank YOU for visiting!