Cheddar Grits

Cheddar Grits

Creamy stone-ground grits simmered slow and finished with sharp cheddar for a rich, savory side.

Total 35 min Makes 4 servings Calories 365/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy

These cheddar grits are cooked low and slow in milk and water until silky, then stirred with butter and sharp cheddar until glossy and rich. A staple of Southern breakfasts and suppers, they pair well with shrimp, eggs, or braised meats.

Ingredients

  • 2 cups whole milk
  • 2 cups water
  • 1 teaspoon salt
  • 1 cup stone-ground grits
  • 3 tablespoons unsalted butter
  • 1 1/2 cups sharp cheddar cheese, shredded
  • 1/4 teaspoon black pepper
  • 0 hot sauce, for serving (optional)

Method

  1. In a 6-quart saucepan, combine the milk, water, and salt and bring to a gentle boil over medium-high heat.

  2. Slowly whisk in the grits in a steady stream to prevent clumping.

  3. Reduce heat to low, cover, and simmer, whisking every few minutes, until thick and creamy.

  4. Remove from heat and stir in the butter until melted and fully incorporated.

  5. Add the shredded cheddar and black pepper, stirring until the cheese melts and the grits turn glossy.

  6. Taste and adjust salt as needed, then spoon into bowls and serve hot with hot sauce if desired.

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    Cheddar Grits

    These cheddar grits are cooked low and slow in milk and water until silky, then stirred with butter and sharp cheddar until glossy and rich. A staple of Southern breakfasts and suppers, they pair well with shrimp, eggs, or braised meats.

    35 min 4 servings 365 cal

    Ingredients

    • 2 cups whole milk
    • 2 cups water
    • 1 teaspoon salt
    • 1 cup stone-ground grits
    • 3 tablespoons unsalted butter
    • 1 1/2 cups sharp cheddar cheese, shredded
    • 1/4 teaspoon black pepper
    • 0 hot sauce, for serving (optional)

    Method

    1. 1

      In a 6-quart saucepan, combine the milk, water, and salt and bring to a gentle boil over medium-high heat.

    2. 2

      Slowly whisk in the grits in a steady stream to prevent clumping.

    3. 3

      Reduce heat to low, cover, and simmer, whisking every few minutes, until thick and creamy.

    4. 4

      Remove from heat and stir in the butter until melted and fully incorporated.

    5. 5

      Add the shredded cheddar and black pepper, stirring until the cheese melts and the grits turn glossy.

    6. 6

      Taste and adjust salt as needed, then spoon into bowls and serve hot with hot sauce if desired.