This easy cheesy, creamy grits recipe is sure to become a family favorite! This version is made with stone ground grits and cheddar cheese. It’s perfect for breakfast or in the southern dish like shrimp and grits. It’s also great served along slow cooked meats such as Instant Pot Brisket, or pot roast.
If soaking grits before cooking: add 3 cups water to a bowl then pour in grits. As grits settle, remove chaff (see above) with a spoon or a small, fine strainer. Leave on counter for up to two hours; to soak for longer, place in refrigerator. When ready to cook grits, add salt to cooking water then bring the water and grits mixture to a boil, stirring constantly for 2-3 minutes. When grits start to thicken, you are ready to move to step 3.
To remove chaff: place grits in cold cooking water, stir gently. Remove bits of corn hulls that float on the surface. Add salt then bring water and grits mixture to a boil stirring constantly for the first 2-3 minutes. Continue with step 3.
Nutritional information is an estimate.
Refrigerate leftovers. Reheat, covered in the microwave.
Here’s the link to the grits I used in this recipe: Stone Ground Grits
Keywords: southern grits, homemade grits, side dishes