Cheddar Grits

Course Appetizer, Breakfast, Main Course, Side Dish

Cuisine American, Southern

Keyword cheesy-cheddar-grits, cheesy-grits-recipe

Prep Time 5

Cook Time 30

Total Time 35

Servings servings

Calories 442kcal

Author Melissa Sperka

In a large heavy bottomed saucepan or pot, gently bring the milk and 1 teaspoon 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 with a creamy texture the consistency of porridge.
To the pot add 2 tablespoons of butter and 1/2 cup heavy cream or half and half at the end of cooking. Stir until the butter has completely melted.
Remove pot from the heat and mix-in the shredded cheddar cheese, stir until melted.
Serve immediately with additional shredded cheddar cheese on top, if desired.

- Cheese: You can use another variety of cheese for flavoring these grits. Gruyere cheese, gouda, pepper jack cheese or colby jack cheese.

- Cream Cheese: You can also add a 2 ounces of cream cheese or garlic-herb boursin cheese with the butter at the end of cooking to expand the flavor profile. Stir until melted.

- Lighter Options: You can lighten-up these grits by using light butter and low fat or fat free half and half.

- Protein: You can top these grits with shrimp for a homestyle shrimp and grits or smoked sausages drizzle with a tomato sauce or gravy. Top them with shredded pot roast or serve them as a side dish with pork chops, fried chicken or pork barbecue.

- Seasonings: Punch up the flavor with fresh herbs like chives and parsley, green onions, garlic powder, black pepper and other seasonings according to your personal taste.

- Optional Serving Idea: You can cook the grits on the stovetop then pour them into a 13x9-inch dish and pop them into the refrigerator to chill. Once solidified, cut them into rounds or squares and fry on the stovetop in bacon drippings or butter over medium-high heat. You can also grill the grits cakes.