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Grits Recipe

grits in a bowl with a blue and white kitchen towel underneath

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.

Scale

Ingredients

Instructions

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.

  1. Bring 3 cups water to a boil in a medium saucepan. Dissolve 3 teaspoons kosher salt in the water and turn the heat to medium-high.
  2. Add grits, stirring constantly for the first 2-3 minutes to be sure it doesn’t clump.
  3. Turn heat to low and cover the pot. Cook grits for 30 minutes (preferably 45-60 minutes) stirring occasionally to keep the grits from sticking to the bottom of the pan.
  4. If grits start to dry out—add a little warm water (about an ⅛ of a cup at a time) to the pan and stir to incorporate.
  5. After grits reach a creamy texture (30-60 minutes) remove from heat. Stir in ¼ cup heavy cream.
  6. Add butter, cheddar and parmesan cheese, stirring to combine.
  7. Add salt and pepper to taste.
  8. Refrigerate any leftovers.

Notes

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

Nutrition

Keywords: southern grits, homemade grits, side dishes

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