Cheesy Grits

Cheesy grits are a creamy and comforting side dish that's perfect for breakfast, brunch, and dinner. They're filled with melted cheddar cheese and butter and can be ready in less than 30 minutes.

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Author Heather

Ingredients

16 ounces (453 g) milk
16 ounces (453 g) water
1 cup (164 g) stone ground grits not instant
1 ½ teaspoons salt
½ teaspoon pepper
¼ cup unsalted butter
4 ounces (113 g) sharp cheddar cheese shredded

Instructions

In a saucepan over medium heat, add milk and water. Bring to a simmer, then slowly whisk in the grits.
Reduce heat to medium-low, cover, and cook for about 20 minutes, whisking frequently. If grits begin to stick to pan, reduce heat further and add a splash of water. Grits should be creamy and thick, with no rough texture remaining when they're done cooking.
Remove from heat and add salt, pepper, and butter. Stir until melted.
Add cheddar cheese and stir to incorporate. Serve immediately.

Notes

Savory dinner variation: Substitute water with chicken broth and cut the listed salt in half. Add 2 cloves of minced garlic just after adding grits to the pan.
Breakfast grits variation: Top with bacon, eggs, or sausage.
Dinner grits variation: Top with shrimp, pulled pork, grilled chicken, pot roast, or andouille sausage.
Storage: Leftover grits will keep for 3-4 days in the refrigerator and may need a splash of water or milk to help rehydrate while reheating. Leftovers can be reheated on the stove top or in the microwave.

Nutrition