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.
Entrées, Side Dishes
Breakfast/Brunch, One Pot Meal
Author: The Blue Jean Chef, Meredith Laurence
1cupcoarse corn gritsnot the instant variety; stone-ground preferred
4cups water,or chicken stock
1½cupsgrated Cheddar cheese,optional
½cupheavy cream, or more water
freshly ground black pepper
chopped fresh chives
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.
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.
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.
Amount Per Serving
Calories 493Calories from Fat 306
% Daily Value*
Saturated Fat 21g105%
Vitamin A 1210IU24%
* Percent Daily Values are based on a 2000 calorie diet.