Monday, May 27, 2013

Creamy Southern Cheese Grits

Makes 6-8 Servings

6 cups water
1 cup milk
1 cup heavy cream
(OR 2 cups half & half)
2-3 teaspoons salt
1/4-1/2 teaspoon pepper
2 cups grits
2 cups grated extra sharp cheddar cheese, white or yellow
2 tablespoons parmesan
4 tablespoons butter


In a medium saucepan, combine water, milk and cream or half and half, 2 teaspoons of salt and 1/4 teaspoon black pepper. Bring to a boil over medium-high heat. Whisk constantly and watch closely, milk/cream can scorch and boil over VERY quickly! When liquid comes to a boil, slowly whisk in grits and reduce heat to medium-low, continuing to whisk frequently until thick and smooth, about 5-8 minutes. Stir in 1 cup of shredded cheese, whisking until melted and grits turn yellow. Stir in remaining cheddar and parmesan cheeses until melted, then stir in butter, stirring until melted. Taste and add remaining salt and pepper if desired.

This is our go-to grits recipe and it's pretty easy and basic--we always have these ingredients on hand. I frequently make these before church by themselves, or for Saturday brunch alongside eggs, bacon, sausage, etc. We like to do big breakfasts around here on the weekends. It's also a great base for shrimp and grits or my Fried Grit Cake and Tasso Cream Sauce . If I'm making it into the grit cake, I reduce the amount of cream and add a couple eggs before refrigerating it to let it get solid. We love grits 'round these parts! It's a Southern staple in this household.

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