Description
This recipe provides instructions for making rich, creamy Southern-style cheese grits using sharp cheddar cheese, perfect for breakfast or as a savory side dish.
Ingredients
Scale
- 4 cups water
- 1 cup whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup stone ground grits (not instant)
- 4 tablespoons unsalted butter
- 1 cup shredded sharp cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
Instructions
- Combine water, milk, salt, and pepper in a medium saucepan. Bring the mixture to a boil over medium-high heat.
- Slowly whisk in the grits to prevent lumps. Reduce the heat to low.
- Cover the saucepan and simmer for 25 to 30 minutes, stirring every 5 minutes to keep the grits from sticking to the bottom. The grits should absorb most of the liquid and become thick.
- Remove the saucepan from the heat. Stir in the butter until it melts completely.
- Add the shredded cheddar cheese and Monterey Jack cheese. Stir until the cheese is fully melted and the grits are smooth and creamy.
- Taste and adjust salt and pepper if needed before serving immediately.
Notes
- Use stone ground or old-fashioned grits for the best creamy texture; instant grits will cook faster but yield a less desirable result.
- Stir frequently during cooking to prevent scorching on the bottom of the pot.
- For extra richness, substitute half of the water with chicken or vegetable broth.
- Prep Time: 5 min
- Cook Time: 30 min
- Category: Side Dish
- Method: Stovetop
- Cuisine: American Southern
Nutrition
- Serving Size: 1 cup cooked
- Calories: 450
- Sugar: 3
- Sodium: 650
- Fat: 30
- Saturated Fat: 18
- Unsaturated Fat: 12
- Trans Fat: 1
- Carbohydrates: 35
- Fiber: 3
- Protein: 18
- Cholesterol: 75