Cheesy Stone-Ground Grits

Cheesy Stone-Ground Grits

Slow-simmered stone-ground grits turn creamy and rich with a generous melt of sharp cheddar.

Total 50 min Makes 4 servings Calories 390/serving

Dietary

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

Allergens

Dairy

Stone-ground grits take longer to cook than instant varieties, but the extra simmering time rewards you with a deeply creamy, slightly nutty texture. Sharp cheddar and a touch of butter melt in at the end for a rich, savory side that pairs well with shrimp, braised greens, or a fried egg.

Ingredients

  • 4 cups water
  • 1 cup whole milk
  • 1 teaspoon salt
  • 1 cup stone-ground grits
  • 4 tablespoons unsalted butter
  • 1 1/2 cups sharp cheddar cheese, shredded
  • 1/4 teaspoon black pepper
  • 0 salt, to taste

Method

  1. Combine the water, milk, and salt in a 6-quart saucepan and bring to a 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 5 to 10 minutes to prevent sticking, until the grits are tender and creamy.

  4. Remove the pan 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 completely and the grits are smooth.

  6. Taste and season with additional salt if needed, then serve hot.

Rate this recipe

★ 4.5 (1)

Cheesy Stone-Ground Grits

Stone-ground grits take longer to cook than instant varieties, but the extra simmering time rewards you with a deeply creamy, slightly nutty texture. Sharp cheddar and a touch of butter melt in at the end for a rich, savory side that pairs well with shrimp, braised greens, or a fried egg.

50 min 4 servings 390 cal

Ingredients

  • 4 cups water
  • 1 cup whole milk
  • 1 teaspoon salt
  • 1 cup stone-ground grits
  • 4 tablespoons unsalted butter
  • 1 1/2 cups sharp cheddar cheese, shredded
  • 1/4 teaspoon black pepper
  • 0 salt, to taste

Method

  1. 1

    Combine the water, milk, and salt in a 6-quart saucepan and bring to a 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 5 to 10 minutes to prevent sticking, until the grits are tender and creamy.

  4. 4

    Remove the pan 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 completely and the grits are smooth.

  6. 6

    Taste and season with additional salt if needed, then serve hot.