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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.
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.
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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.
This southern recipe takes 30 minutes to prepare and yields 4 servings. At 532.39 calories per serving with 19.59g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or side.
Stir in 1-2 finely diced jalapeños (seeds removed for less heat) along with the cheese for a spicy kick.
Sauté 2 minced garlic cloves in 1 tablespoon of butter until fragrant, then add to the finished grits along with 2 tablespoons of mixed fresh herbs like parsley, thyme, and chives.
Serve the grits topped with crumbled cooked bacon, a dollop of sour cream, and extra shredded cheese.
Substitute the sharp cheddar with an equal amount of smoked Gouda cheese and stir in 4 strips of crispy, crumbled bacon at the end.
The complex carbohydrates from the stone-ground corn provide a steady release of energy, making it a filling and satisfying dish.
Stone-ground grits are a whole grain, containing dietary fiber which is important for digestive health and can help you feel full longer.
The significant amount of whole milk and cheddar cheese in this recipe contributes calcium and phosphorus, essential minerals for maintaining strong bones and teeth.
Butter and Cheese Grits are a rich and indulgent dish, high in calories, saturated fat, and sodium. While delicious as a comfort food, they should be enjoyed in moderation as part of a balanced diet. Using stone-ground grits provides some fiber from the whole grain corn.
A single serving of this recipe contains approximately 465-485 calories, primarily from the cheese, butter, and whole milk.
Stone-ground grits are made from the whole corn kernel (including the germ), giving them more flavor, texture, and nutrients. They require a longer cooking time. Quick grits have the germ and hull removed and are ground finer, so they cook in about 5 minutes but have less flavor.
Lumps usually form when the grits are added too quickly to the liquid or if the liquid is at a rolling boil. To prevent lumps, pour the grits in a slow, steady stream while whisking constantly into a simmering (not boiling) liquid.
Yes, you can. Grits will solidify as they cool. Store them in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat, adding splashes of milk or water and whisking continuously until they are creamy again.
Cheese grits are incredibly versatile. They are a classic side for breakfast with eggs and bacon or sausage. For dinner, they are famously served with shrimp, but also pair wonderfully with fried chicken, braised short ribs, or blackened fish.