Grits are a southern staple. This creamy porridge made by boiling ground or crushed corn is paired with many southern comfort food classics due to its wonderful texture and famous ability to soak up the flavors of whatever it is partnered with.
There are several different types of grits.
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- Stone Ground Grits: this type of grits is made by grinding whole corn kernels giving it more texture and bold corn flavor.
- Medium or Traditional Grits: this type of grits is made by grinding kernels that have had the hull and germ removed. They are a little finer in texture than stone ground grits and cook in only about 10 minutes. They are occasionally called “quick grits”, but are not the same as instant grits.
- Instant Grits: this type of grits has been pre-cooked and dehydrated making them ready to eat in about 5 minutes. Instant grits are usually quite soft and lack the body and texture that ground grits have.
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This recipe will technically work with any type of grits that you have on hand, but I suggest using medium or stone ground grits if possible.
Begin by gathering 1 cup of grits, 2 cups of whole milk, 2 cups of water or chicken stock, 3 tablespoons of butter, 1 1/2 cups of shredded sharp cheddar, some salt and black pepper and a little heavy cream.
Grits need far more liquid than rice or oats take to cook, so you have plenty of opportunity to inject them with flavor. I like using half whole milk for the creaminess and richness and half chicken stock for the flavor. If you read the instructions on the manufacturers packaging, they will suggest you use only water, but this often leads to bland grits that require lots of add ins to make them taste inviting and this is why I prefer to use milk and chicken stock in my grits.
Bring 2 cups of whole milk and 2 cups of water or chicken stock up to a simmer in a roomy skillet over medium heat. Once the liquid is summering, slowly whisk in 1 cup of grits.
It is best to add the grits slowly as you continue to whisk to avoid clumps from forming.
If you have never made grits before, you may feel like there is too much liquid, but as soon as they all begin simmering, magic will happen…
As soon as the grits have softened enough to begin soaking up that liquid, they will begin doubling and tripling in size and before you know it, you will have an entire skillet full of thick, creamy grits.
As soon as the grits are tender and the liquid is mostly absorbed, transfer the skillet off of the heat.
While the grits are still nice and hot, add 3 tablespoons of butter and mix to incorporate.
As soon as the butter has been incorporated, add 1 and 1/2 cups of shredded sharp cheddar and a big pinch of salt and black pepper and mix with a silicone spatula or wooden spoon until everything is fully combined.
Note: There are some pretty strong preferences when it comes to the consistency of grits. If you follow my recipe as it is, you will get thick, creamy grits that are great to pair with shrimp, grillades, gumbo and kielbasa. If you prefer your grits to be a little looser, whisk in a few tablespoons of heavy cream.
These creamy cheddar grits are a wonderful recipe to keep on hand. They come together quick, pair with many comforting dishes and are absolutely delicious.
The south knows good food and grits are always appreciated here. Make some and you’ll know exactly why.
Creamy Cheddar Grits
Ingredients
- 2 cups of water or chicken stock
- 2 cups of whole milk
- 1 cup of grits
- 3 tablespoons of butter
- 1 1/2 cups of sharp cheddar, shredded
- salt and black pepper
- heavy cream (optional)
Instructions
- Add the chicken stock and whole milk into a medium saucepan and bring to a boil
- Slowly whisk in the grits and simmer until tender
- Remove the saucepan from the heat and add the butter and sharp cheddar
- Mix until fully incorporated and add a few tablespoons of heavy cream to thin, if desired
- Enjoy immediately!
