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
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
Enjoy!
Simply Sundays! ~ Southern Cheesy Grits
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
© Simply Sundays 2017
All rights reserved
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!
Such a great recipe. I hope to make our friends down South proud!
Oh this will do! It looks amazing. I grew up in the South and I think everyone would love! I love mine with shrimp on occasion, but some people like with fried cat fish. My daughter still eats, regularly for breakfast–Instant. I’ll have to save your recipe and make it right. Thank you!
We like them with shrimp too… stay tuned for tomorrow’s post! 😉
I’m looking forward!
https://simplysundaysfoodblog.com/2017/02/11/shrimp-grits/ As promised! Enjoy! 🙂