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Creamy, rich, and comforting, these authentic Southern-style grits are slow-simmered with milk, butter, and sharp cheddar cheese. A classic side dish that's perfect for breakfast with eggs and bacon, or for dinner as a base for shrimp.
For 4 servings
In a medium, heavy-bottomed saucepan, combine the water, whole milk, and kosher salt. Bring the mixture to a gentle boil over medium-high heat, watching carefully to prevent the milk from boiling over. This should take about 5-7 minutes.
Once boiling, reduce the heat to medium-low. While whisking constantly with one hand, slowly and steadily pour the grits into the liquid with the other. Continuous whisking during this step is crucial to prevent any lumps from forming.
After all the grits are incorporated, reduce the heat to the lowest possible setting. Cover the saucepan and let the grits simmer for 20-25 minutes. Stir thoroughly every 5 minutes, scraping the bottom of the pan to prevent sticking and scorching. The grits are done when they are thick, creamy, and the individual grains are tender.
Remove the saucepan from the heat. Immediately stir in the cubed unsalted butter until it has completely melted. Then, gradually stir in the shredded sharp cheddar cheese and black pepper until the cheese is fully incorporated and the grits are smooth.
Taste the grits and adjust the seasoning with more salt or pepper if desired. Serve immediately, garnished with freshly chopped chives.
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Creamy, rich, and comforting, these authentic Southern-style grits are slow-simmered with milk, butter, and sharp cheddar cheese. A classic side dish that's perfect for breakfast with eggs and bacon, or for dinner as a base for shrimp.
This southern recipe takes 30 minutes to prepare and yields 4 servings. At 453.48 calories per serving with 14.69g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or side.
Stir in 1 finely diced jalapeño (seeds removed for less heat) and use pepper jack cheese instead of cheddar for a spicy kick.
Sauté 2 minced garlic cloves in the butter before adding it to the grits. Stir in 1 tablespoon of mixed fresh herbs like parsley and thyme at the end.
Substitute the sharp cheddar with an equal amount of shredded smoked Gouda for a deep, smoky flavor that pairs wonderfully with pork or chicken.
Corn grits are rich in complex carbohydrates, which provide a steady release of energy, making them a great choice for a filling breakfast or side dish.
Made from ground corn, grits are a naturally gluten-free food, offering a safe and delicious option for individuals with celiac disease or gluten sensitivity. Always check for a certified gluten-free label to avoid cross-contamination.
Enriched grits are a good source of essential B vitamins, such as thiamin and niacin, which play a crucial role in converting food into energy and maintaining a healthy nervous system.
One serving of these Southern Grits (approximately 1 cup) contains around 390-420 calories, primarily from the grits, milk, butter, and cheese.
Southern grits can be part of a balanced diet. The grits themselves are a good source of carbohydrates for energy and are naturally gluten-free. However, this recipe is rich in saturated fat and calories due to the whole milk, butter, and cheese, making it a comfort food best enjoyed in moderation.
Stone-ground grits are made from the whole corn kernel, retaining the germ, which gives them a more robust corn flavor and a coarser, heartier texture. They take longer to cook (20-30 minutes). Instant grits are pre-cooked and dehydrated, so they cook in minutes but have a much finer, less distinct texture and flavor.
Yes, you can make a dairy-free version. Substitute the whole milk with a creamy, unsweetened plant-based milk like oat or soy milk. Use a high-quality vegan butter and your favorite brand of vegan cheddar-style shreds.
Store leftover grits in an airtight container in the refrigerator for up to 4 days. They will solidify when chilled. To reheat, place the grits in a saucepan over low heat with a splash of milk, cream, or water. Stir frequently until they are heated through and have returned to a creamy consistency.
Lumps usually form when the grits are added to the liquid too quickly or without constant whisking. To avoid this, pour the grits in a very slow, steady stream while whisking vigorously until they are all incorporated.