Original Post: https://www.evolvingtable.com/cheese-grits/
Cheese Grits Recipe
These Creamy Cheese Grits start with fresh garlic sizzled in butter, then simmer in broth and milk for savory flavor in every spoonful (no heavy cream needed). Stir in sharp cheddar and you’ve got a cozy Southern side that’s ready in about 30 minutes for breakfast, brunch, or dinner!
Servings: 6 servings
Ingredients
- 3 tablespoons butter divided
- 3 cloves garlic finely minced
- 3 cups broth chicken or vegetable, regular sodium
- 1 cup milk or other plant-based milk alternative
- 1 cup grits white or yellow, stone-ground
- 1 cup cheddar cheese shredded
- 1 teaspoon salt to taste
- ¼ teaspoon black pepper to taste
- Green onions or parsley finely chopped, optional
Instructions
- Add 1 tablespoon of butter to a medium-sized pot over medium heat and wait for it to melt. Add in the garlic and saute for 30 seconds, or until lightly browned and fragrant.
- Pour in the broth and milk to the pot and bring to a boil. Stir in grits and bring back to a boil. Once boiling, cover the pot with a lid and reduce heat to medium-low. Simmer for 20-25 minutes, stirring every 5-10 minutes to prevent clumping.
- Once the grits are cooked, mix in the remaining 2 tablespoons of butter, cheddar cheese, salt and black pepper, to taste. Serve with finely chopped green onions or parsley and enjoy!
Video
Notes
- Grits: Use stone-ground or regular grits for the best texture and flavor. Avoid instant grits if possible.
- Whisk Well: Slowly whisk the grits into the simmering liquid to prevent lumps.
- Low and Slow: Once the grits are added, reduce the heat and cook gently, stirring often so they don't stick or scorch.
- Cheese: Shred your own cheese for the smoothest melt. Pre-shredded cheese can make the grits slightly grainy.
- Add Cheese Last: Remove the grits from the heat before stirring in the cheese so it melts smoothly instead of separating.
- Consistency: Grits thicken as they sit, so keep a little extra milk or broth nearby to loosen them before serving.
- Seasoning: Taste before adding extra salt since both cheese and broth can add plenty on their own.
- Serve Warm: Cheese grits are creamiest right after cooking. If they sit, stir in a splash of warm milk before serving.
Nutrition
Calories: 239kcal | Carbohydrates: 23g | Protein: 7g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 35mg | Sodium: 986mg | Potassium: 61mg | Fiber: 1g | Sugar: 1g | Vitamin A: 681IU | Vitamin C: 0.5mg | Calcium: 139mg | Iron: 0.3mg
