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Creamy, gut-friendly grits with butter and cheese – a quick, comforting start to any busy morning!
A true Southern classic, these stone-ground cheese grits are the pinnacle of comfort food. Slow-simmered to creamy perfection with whole milk, sharp cheddar, and rich butter, this dish is a soulful side perfect for breakfast, brunch, or dinner.
Serving size: 1 serving
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Creamy, gut-friendly grits with butter and cheese – a quick, comforting start to any busy morning!
This southern dish is perfect for breakfast. With 532.48 calories and 19.58g of protein per serving, it's a nutritious choice for your meal plan.
In a medium, heavy-bottomed saucepan, combine the water, milk, and kosher salt. Bring the mixture to a gentle simmer over medium heat, watching carefully to prevent it from boiling over. This should take about 4-5 minutes.
Once simmering, reduce the heat to low. While whisking constantly with one hand, slowly pour the stone-ground grits into the liquid with the other hand. This gradual addition is key to preventing lumps.
Continue to cook on low, stirring every 2-3 minutes with the whisk or a wooden spoon to prevent the grits from sticking to the bottom of the pan. Cover the saucepan partially, leaving a small gap for steam to escape. Simmer for 20-25 minutes, or until the grits are thick, creamy, and have lost their raw, gritty texture.
Remove the saucepan from the heat. Add the pieces of unsalted butter, the shredded cheddar cheese, freshly ground black pepper, and the pinch of cayenne pepper (if using). Stir vigorously until the butter and cheese are completely melted and the grits are smooth and glossy.
Let the grits rest off the heat for 5 minutes. They will continue to thicken as they cool. Taste and adjust seasoning if necessary. Serve hot, garnished with freshly chopped chives.
