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.
Prep Time:5 minutes
Cook Time:30 minutes
Total Time:35 minutes
3 cups water
3 teaspoons kosher salt
1 cup stone ground grits
¼ cup heavy cream
1 cup sharp cheddar (experiment with white cheddar or pepper jack!)
2 tablespoons parmesan cheese (optional)
2 tablespoon butter
Salt and pepper to taste
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.
Add grits, stirring constantly for the first 2-3 minutes to be sure it doesn’t clump.
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.
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.
After grits reach a creamy texture (30-60 minutes) remove from heat. Stir in ¼ cup heavy cream.
Add butter, cheddar and parmesan cheese, stirring to combine.
Add salt and pepper to taste.
Refrigerate any leftovers.
Nutritional information is an estimate.
Refrigerate leftovers. Reheat, covered in the microwave.