Polenta, Grits & Grains

Southern Cheesy Grits

I’ve had grits many, many times in various ways

Grits with cheese, yes, those are a given or under a poached egg for breakfast or seared crispy in a pan

This ridiculously creamy recipe by far is our favorite, cooked with milk in addition to water, low and slow like it’s done in the South

Oh, and with butter.  And some cheese.  Yeah, it’s like that

Measure out 2 cups each of whole milk and water.  We’ll need one cup of grits, 2 teaspoons of kosher salt, one teaspoon of black pepper, 4 ounces of sharp cheddar and 4 tablespoons of butter.  Of course

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Add the water and milk to a medium saucepan, season with a teaspoon of salt and bring to a boil over medium high heat

Add in the grits, whisk and lower heat to medium-low.  You’ll want to stir every few minutes to make sure the grits are not sticking.  Reduce to low if they seem to be cooking too quickly AKA: sticking

Cook for 25 minutes and then stir in the butter, black pepper and remainder of the kosher salt.  Whisk to incorporate

Now for the cheese.  Yes, the beloved cheese

Since you’ve put so much time and effort into this delicious recipe, I’m going to STRONGLY suggest that you shred your own sharp cheddar.  It melts much better than the pre-packaged shredded cheese and adds such creaminess.  Just trust me

Whisk in the cheddar and oh my…

You’re the chef… get yourself a little spoon and try this out.  Sorry to say I told you so, but I seriously told you so

Best. Creamy. Cheesy. Grits. Ever!

Try these with Simply Sunday’s Shrimp & Grits

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Enjoy!

Simply Sundays! ~ Southern Cheesy Grits

  • Servings: 6-8
  • Time: 10 mins prep, 25 minutes cook
  • Difficulty: Easy
  • Print

Ingredients

2 cups whole milk

2 cups water

1 cup of grits

2 teaspoons of kosher salt

1 teaspoon of black pepper

4 ounces of sharp cheddar

4 tablespoons of butter

Directions

Measure out 2 cups each of whole milk and water; add the water and milk to a medium saucepan, season with a teaspoon of salt and bring to a boil over medium high heat

Add in the grits, whisk and lower heat to medium-low.  You’ll want to stir every few minutes to make sure the grits are not sticking.  Reduce to low if they seem to be cooking too quickly

Cook for 25 minutes and then stir in the butter, black pepper and remainder of the kosher salt.  Whisk to incorporate

Shred 4 ounces of sharp cheddar and whisk into the grits until incorporated

Tools used to make this recipe

Pyrex 3-Piece Glass Measuring Cup Set

Royal Classique Grade Stainless Steel Measuring Cups and Spoons Set

Farberware Classic Series Stainless Steel 3-Quart Covered Saucepan

ZYLISS Quik Blend Whisk

OXO Good Grips Box Grater

 © Simply Sundays 2017
All rights reserved

6 comments on “Southern Cheesy Grits

  1. I lived in Texas for 6 years and this is one of the dishes that I tried for the first time then – and loved! I will definitely try this recipe as I haven’t had grits for years!

    Like

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