Cheesy Grits

Use stone ground grits, not instant grits, for better flavor and texture.

Soak grits overnight in the same quantity of water if possible to reduce cooking time.

In a pot, combine 1 cup coarse yellow grits with 4 cups water.

Bring the mixture to a boil while whisking gently to prevent sticking.

Once the water boils and the starches begin to thicken, reduce the heat to the lowest setting and cover the pot.

Season the grits with salt at this point, as they will not absorb salt once fully cooked.

Every 5 to 10 minutes, whisk the grits and add a little water if they need loosening.

Cook the grits for 30 to 45 minutes until tender, tasting occasionally to check doneness.

Once cooked, turn off the heat and add cheese, allowing the residual heat to melt it.

Stir in a bit of cream and butter to enhance creaminess.

Season with salt and pepper to taste, adjusting for the saltiness of the cheese used.

Serve the grits in a bowl and garnish with chives and additional cheese if desired.

Equipment Needed

Spice Level:

Dietary