Cheesy Grits (with or without ham)

The secret to really delicious cheesy grits is to use the right raw grits. That means no instant grits, but stone-ground grits instead. You can get many different varieties of stone-ground grits, but do make sure they are stone-ground. Once you know how to make beautifully cheesy grits, you can add any number of different ingredients, like ham, shrimp, tomatoes or just more cheese.

Jump to Recipe (or scroll for photos...)

Watch The Recipe Video

Advertisement - Continue Below

Cheesy Grits

  • Prep Time: 10 m
  • Cook Time: 45 m
  • Total Time: 55 m
  • Servings:
    4

Ingredients

  • 1 cup coarse corn grits not the instant variety; stone-ground preferred
  • 4 cups water, or chicken stock
  • 1 teaspoon salt
  • cups grated Cheddar cheese, optional
  • ½ cup heavy cream, or more water
  • 3 tablespoons butter
  • freshly ground black pepper
  • chopped fresh chives

Instructions

  1. Combine the grits and water in a 3-quart saucepan and heat over medium-high heat. Whisk until the grits have a moment to become suspended in the water rather than sinking to the bottom of the pot – about 3 to 5 minutes.
  2. Once the grits come to the boil, reduce the heat to very low and season with salt. Cook, covered but stirring regularly (every 5 to 10 minutes), for 30 to 40 minutes. If the grits become too dry, whisk in a little more warm water and continue to cook. When fully cooked, the grits should be tender and creamy.
  3. Stir in the cheese, heavy cream and butter and season to taste with salt and lots of freshly ground black pepper. Let the grits cool to an edible temperature. Sprinkle chives on top and serve.

Ham and Cheddar Grits - Pressure Cooker Version

  • Prep Time: 5 m
  • Cook Time: 10 m
  • Pressure Release Time: 10 m
  • Total Time: 25 m
  • Servings:
    4

Ingredients

  • 2 tablespoons butter
  • cups water
  • 1 cup coarse corn grits not the instant variety
  • 1 teaspoon salt
  • 7- ounce ham steak small dice
  • cups grated Cheddar cheese
  • ½ cup milk optional
  • freshly ground black pepper or crushed red pepper flakes
  • chopped fresh chives

Instructions

  1. Bring the butter and water to a boil in the pressure cooker using the BROWN setting.
  2. Whisk in the grits and salt and continue to whisk for a full minute until the grits have a moment to become suspended in the water rather than sinking to the bottom of the cooker. Lock the lid in place.
  3. Pressure cook on HIGH for 10 minutes.
  4. Let the pressure release NATURALLY and carefully remove the lid.
  5. Stir in the ham and cheese and season to taste with salt and lots of freshly ground black pepper. Stir in the milk to thin the grits a little and cool them to an edible temperature. Sprinkle chives on top and serve.
Advertisement - Continue Below
Advertisement - Continue Below
Advertisement - Continue Below

Comments (3)Post a Reply

    1. Hi Kirk. If you soak the grits overnight, soak 1 cup of grits with 4 cups of water. Then, just place that saucepan on the stovetop and start cooking according to the directions. I would only do this with the stovetop version, not the pressure cooker version.

  1. 5 stars
    Hated grits…..instant ones. Today we followed this recipe and my family will now call ourselves grits lovers. Stone ground with the timing and techniques in the recipe has everyone asking for more but it’s all gone.

Leave a Reply

Your email address will not be published. Required fields are marked *