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A quintessential Southern classic, these cheese grits are incredibly creamy, rich, and satisfying. Made with sharp cheddar, whole milk, and butter, this simple recipe comes together in just 15 minutes, making it the perfect comforting side dish for any meal, from a hearty breakfast to an elegant dinner.
In a medium saucepan, combine the water, whole milk, and salt. Bring the liquid to a rolling boil over medium-high heat, watching carefully to prevent it from boiling over. This should take about 3-4 minutes.
Once boiling, reduce the heat to low. While whisking constantly, slowly pour the grits into the hot liquid in a steady stream. This prevents lumps from forming.
Continue to cook on low, stirring frequently with the whisk or a spoon, for 5 to 7 minutes. The grits will thicken and become creamy. Scrape the bottom of the pot to prevent sticking.
Remove the saucepan from the heat. Add the pieces of butter and stir until it has completely melted into the grits.
Gradually stir in the shredded cheddar cheese, a handful at a time, until it is fully melted and the grits are smooth and uniform. Do not return the pot to the heat, as this can cause the cheese to become oily.
Season with freshly ground black pepper. Taste and adjust the salt if necessary. Serve immediately, garnished with fresh chives.
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A quintessential Southern classic, these cheese grits are incredibly creamy, rich, and satisfying. Made with sharp cheddar, whole milk, and butter, this simple recipe comes together in just 15 minutes, making it the perfect comforting side dish for any meal, from a hearty breakfast to an elegant dinner.
This southern recipe takes 15 minutes to prepare and yields 4 servings. At 496.08 calories per serving with 18.42g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or side.
Stir in 1-2 tablespoons of diced jalapeños (fresh or pickled) or a few dashes of your favorite hot sauce along with the cheese for a spicy kick.
Sauté 1-2 minced garlic cloves in the butter before adding it to the grits. You can also add 1 teaspoon of fresh thyme or parsley for an herbaceous flavor.
Substitute the sharp cheddar with an equal amount of shredded smoked Gouda for a deep, smoky flavor that pairs well with grilled meats.
Serve the grits in a bowl and top with crumbled cooked bacon, a dollop of sour cream, and extra chives or sliced green onions.
Grits are made from corn, a complex carbohydrate that provides a steady release of energy, making it a filling and satisfying dish to start your day or accompany a meal.
The significant amounts of milk and cheese in this recipe contribute to your daily calcium intake, which is essential for maintaining strong bones and teeth.
Corn is a natural source of B vitamins, such as niacin and thiamin. These vitamins are crucial for converting food into energy and supporting overall metabolic health.
A single serving of this cheese grits recipe contains approximately 470 calories, primarily from the grits, cheese, milk, and butter.
Cheese grits are a calorie-dense comfort food, high in carbohydrates and saturated fat. While they provide energy and some calcium, they should be enjoyed in moderation as part of a balanced diet.
Quick grits are more finely ground and have the germ and hull removed, so they cook in 5-10 minutes. Stone-ground grits are coarser, retain the germ, and have a more robust corn flavor but take much longer to cook, typically 30-45 minutes.
Lumps usually form when the grits are added to the liquid too quickly or without constant whisking. To prevent this, pour the grits in a slow, steady stream while whisking vigorously.
Yes, you can. Grits will solidify as they cool. Store them in an airtight container in the fridge and reheat on the stovetop over low heat, adding splashes of milk or water and stirring until they return to a creamy consistency.
Absolutely! While sharp cheddar is classic, you can experiment with other good melting cheeses like Gruyère, Monterey Jack, Colby, or smoked Gouda for different flavor profiles.