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.
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.
