Creamy Southern Cheese Grits

Course: Breakfast, Side Dish

Cuisine: American, Soul Food

Diet: Gluten Free

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: servings

Calories: 417kcal

Author: Jazzmine Woodard

Fluffy, cheese, well-seasoned grits ready in minutes with just a few wholesome ingredients

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Equipment

1 hand grater or food processor
1 small saucepan
1 kitchen spoon

Ingredients

3 cups chicken broth or stock
1 cup grits
1 cup sharp cheddar cheese shredded
½ cup evaporated milk or heavy cream
¼ cup unsalted butter
½ teaspoon garlic powder
½ teaspoon onion powder
sea salt to taste
black pepper to taste

Instructions

Add chicken broth to a small saucepan over medium heat, and bring it to a boil.
3 cups chicken broth
Whisk in the grits until dissolved and smooth, then reduce the heat to low and simmer for five minutes or until grits are tender and have absorbed all the liquid.
1 cup grits
Remove the pan from the heat, and stir in the shredded cheese, milk, butter, and spices. Taste test, and adjust seasonings as needed. Serve warm.
1 cup sharp cheddar cheese, ½ cup evaporated milk, ¼ cup unsalted butter, ½ teaspoon garlic powder, ½ teaspoon onion powder, sea salt, black pepper

Notes

Preparation: This recipe was developed using regular grits, but can be adjusted to use quick grits or stone-ground grits. Monitor the cooking time in step two, checking for tenderness after about two minutes with quick grits, and 15-20 minutes with stone-ground grits.

For the best texture in the grits, I recommend buying a block of cheese and shredding it yourself! The shredded cheese sold in grocery stores is coated with cornstarch or other anti-caking ingredients to keep it from clumping together, which translates to a gloopy dish instead of smooth and creamy one. Use either a box grater or a food processor with the shred disc attached for this.

Storage:

Store cooked cheese grits in an airtight container and refrigerate. They'll keep for up to four days this way. Once chilled, they become thicker, but will loosen up once warmed. Add a splash of water or chicken broth when reheating if they remain too stodgy.

To freeze, cool the grits to room temperature, then transfer them to an airtight, freezer-safe container and keep in the freezer for up to four months.

Nutrition