Creamy Stone-Ground Cheese Grits
Slow-simmered stone-ground grits turn rich and velvety with sharp cheddar, butter, and a touch of garlic, perfect alongside shrimp or fried fish.
Good grits take patience, and stone-ground ones reward every extra minute of stirring with a texture that's never gluey or thin. This version leans savory with sharp cheddar and a whisper of garlic, meant to sit under shrimp, fried fish, or a fried egg just as easily as beside them. Once you taste them made slow, you won't go back to instant.
Ingredients
- 1 cup stone-ground grits
- 4 cups chicken stock
- 1 cup whole milk
- 3 tbsp butter
- 1 clove garlic, minced
- 1 1/2 cups sharp cheddar cheese, shredded
- 1/4 cup grated Parmesan
- 1/4 tsp cayenne pepper
- Salt and black pepper to taste
Instructions
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1
Bring liquid to a boilCombine the chicken stock and milk in a heavy-bottomed pot and bring to a boil over medium-high heat.
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2
Whisk in the gritsSlowly whisk in the grits, reduce heat to low, and stir constantly for the first 2 minutes to prevent clumping.
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3
Simmer slowlyCover partially and simmer on low, stirring every few minutes, for 35-40 minutes until the grits are creamy and fully tender.
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4
Add aromaticsStir in the butter and minced garlic during the last 5 minutes of cooking.
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5
Melt in the cheeseRemove from heat and stir in the cheddar and Parmesan until fully melted and smooth.
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6
Season and serveSeason with cayenne, salt, and black pepper, then serve immediately while hot and creamy.
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Stir the grits frequently during the first stage of cooking to keep them from settling and scorching on the bottom of the pot.
Refrigerate up to 3 days; reheat gently on the stove with a splash of milk, stirring often to restore the creamy texture.
Frequently Asked Questions
Nutrition
Per serving. Values are estimates.
