Cheesy Grits can be made with grits, cheese, salt and pepper. For even more flavor, add a little garlic. This version makes a scrumptious breakfast side.
Hi. Don here. The recent quiz going around on Facebook about cooking at home includes whether you have ever cooked grits from scratch. I definitely have cooked them many times and I’m reposting this recipe for you so you can make them, too. Grits are a Southern favorite. Smooth, creamy and very tasty. You can vary the spices to match the meal or recipe you are making. If you are having them for breakfast, add a bit more black pepper to spice them up as an accompaniment to eggs and biscuits. As a side dish at supper, add some savory spices and serve with pork chops or country ham slices with red-eye gravy or try Shrimp and Grits with Sausage.
Making grits is much like making old-fashioned Cream of Wheat, a hot breakfast cereal eaten frequently in the North, but grits are made from corn and Cream of Wheat is obviously made from wheat. Both are made from the interior kernel, or meal, part of the grain. Grits are not as smooth as Cream of Wheat; hence, the name “grits.”
Follow the proportions of grits and water on the grits package (do not use instant grits). As you increase portions, use less water per unit of grits or they will be too watery and unappealing. That is, use slightly less water than double as you increase the number of servings. Most packages will give you quantities for several serving sizes. Cautious cooks will cook the grits in smaller batches then combine them when adding the cheese, butter and spices to make the necessary amount. We also like them with cheese and garlic; they are good for breakfast, lunch or supper this way!
What You Need
You’ll need measuring cups and spoons, a covered pot, and a wire whisk or spoon.
Cheesy Grits Recipe
A creamy side dish made from corn grits.
- 2 cups water
- 1/2 cup grits (not instant)
- 1 cup grated white cheddar cheese (Alternative: Pecorino Romano, yellow Cheddar, or any type of cheese you like)
- 2 tablespoons butter
- salt and pepper to taste (I use about 1/2 teaspoon salt and 1/4 teaspoon pepper.)
Bring the water to a boil over high heat. When the water is boiling, quickly whisk in the grits and continue stirring until they are creamy.
Reduce the temperature to low, cover the pot, and continue to stir periodically, for about 15 minutes. They should be creamy, but a little "gritty."
As soon as the grits have finished cooking, remove from the heat and stir in the grated cheese, butter, salt and pepper.
Serve immediately or keep warm in a covered dish in a 250F degree oven until the rest of the meal is ready.
The recipe makes about 2 cups of cooked grits. Each serving is about 1/2 cup.
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Recipe Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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