Grits with Butter and Cheese
These creamy, buttery grits are what Sunday mornings are made of. They're rich, smooth, and so comforting you'll want to make them every day of the week. Serve them alongside your eggs and bacon, or eat them all by themselves — they're that good.
Cooking tutorial
Ingredients
- 6 cups water
- 1 1/2 tsp salt
- 1 1/2 cups stone-ground grits (not instant)
- 4 tbsp butter
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup heavy cream or milk
- 1/2 tsp black pepper
- Extra butter for serving
Instructions
- 1
Bring the water and salt to a rolling boil in a large, heavy-bottomed pot.
- 2
Slowly pour in the grits while stirring constantly with a wooden spoon to keep them from clumping up.
- 3
Reduce the heat to low and let the grits simmer, stirring every few minutes, for about 20 to 25 minutes until they're thick and creamy.
- 4
When the grits are tender and have soaked up most of the water, stir in the butter until it melts completely.
- 5
Add the shredded cheese and stir until it's all melted in and smooth.
- 6
Pour in the cream or milk and the black pepper, stirring to combine everything into one creamy pot of goodness.
- 7
Taste and add more salt if needed, then serve hot with an extra pat of butter on top.
Pro Tips
- ★Don't rush the cooking — low and slow is what makes grits creamy instead of gritty.
- ★If your grits get too thick while sitting, just stir in a little more milk or hot water to loosen them back up.