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.
Servings: 4 Servings
- 3-4 cups water 3 cups will produce stiffer grits, 4 cups be looser in consistency
- 1-2 teaspoons kosher salt ½ - 1 teaspoon if using table salt; adjust based on your taste preference.
- 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
If soaking grits before cooking: add 3 or 4 cups water to a bowl then pour in grits. As grits settle, remove chaff (hard bits that rise to the surface) 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 to prevent grits from clumping. When grits start to thicken, you are ready to move to step 4.
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.
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.
About grits to water ratio: most stone ground grits recipes will follow the standard 4:1 ratio. That means 4 cups water to 1 cup grits. This recipe works well with 3 or 4 cups water. However, since I can always add water to the grits as they cook, but can't take any water away, I usually start with 3 cups, then add warm water as the grits start taking shape. The consistency of grits is also a personal preference and I prefer grits that are a bit thicker rather than runny.
Nutritional information is an estimate.
Refrigerate leftovers. Reheat, covered in the microwave. Stir to creamy consistency.
Here's the link to the grits I used in this recipe: Stone Ground Grits
Calories: 370kcal | Carbohydrates: 32g | Protein: 12g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 67mg | Sodium: 2025mg | Potassium: 92mg | Fiber: 1g | Sugar: 1g | Vitamin A: 780IU | Calcium: 249mg | Iron: 1mg