Cheese Grits

Total Time:
35 min
5 min
30 min

4 servings

  • 2 cups whole milk
  • 2 cups water
  • 1 1/2 teaspoons kosher salt
  • 1 cup coarse ground cornmeal
  • 1/2 teaspoon freshly ground black pepper
  • 4 tablespoons unsalted butter
  • 4 ounces sharp Cheddar, shredded

Place the milk, water, and salt into a large, heavy-bottomed pot over medium-high heat and bring to a boil. Once the milk mixture comes to a boil, gradually add the cornmeal while continually whisking. Once all of the cornmeal has been incorporated, decrease the heat to low and cover. Remove lid and whisk frequently, every 3 to 4 minutes, to prevent grits from sticking or forming lumps; make sure to get into corners of pot when whisking. Cook for 20 to 25 minutes or until mixture is creamy.

Remove from the heat, add the pepper and butter, and whisk to combine. Once the butter is melted, gradually whisk in the cheese a little at a time. Serve immediately.

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4.4 69
Not grits. Kind of surprised Mr. Brown wants us to make grits with cornmeal. I am absolutely positive he knows better. Real grits are made with hominy meal. That's corn treated with lime. Makes it more nutritious and taste different. Substitute hominy grits for the cornmeal in this recipe and you have pretty good grits, Disappointing this is from a guy who's done such good things to bring real food the the American table. Lately he's been more interested in shenanigans than food, with shows in which contestants buy the opportunity to make their competitors have to wear oven mitts while trying to cook or some such. Likewise disappointing. Maybe that's the school this recipe comes from. item not reviewed by moderator and published
Perfect measurements! The second time I made this, I added some garlic. To die for! item not reviewed by moderator and published
I'm Canadian and we don't have grits up here except in a few Southern US style restaurants. First time I tried them I was 22. Loved them immediately. item not reviewed by moderator and published
Excellent. The only change I made was to use 4 cups of nonfat milk rather than a combo of whole milk and water item not reviewed by moderator and published
Take it from a born, bred, and raised deep South girl...I use Jim Dandy brand white grits. The ONLY brand I use. No milk involved. This is the brand my grandmother, and mother used, they can't keep the stuff on the shelves in our stores...Quaker Grits...can't sell enough of them! ANY-who...Just follow the package directions, or do as I do, 3 cups of water, salt...bring to a boil, slowly stir in, with a whisk, the grits(3/4 cups). If you just dump them in the water, they will clump, so stir while pouring. Once they begin to 'blurp', or bubble as they thicken, turn off heat, and put a lid on the pot. Once they have thickened, add a whole stick, yes, I said a whole stick, of butter, comes the fun part, the CHEESE!! I use mozzarella, shredded colby/jack, mexican blend shredded, asiago, provolone, both shredded, a slice of American cheese, and one each of Baby bel mozzarella, and white cheddar, about a 1/4 cup of each. YUM! G.R.I.T.S....Girls Raised In The South!! item not reviewed by moderator and published
Can u use yellow cornmeal item not reviewed by moderator and published
Great basic grits recipe but could use a little improvement to be healthy... I made this recipe with whole grain cornmeal I first soaked in lime water overnight. I'm docking a star because any cornmeal should be 1) whole grain and 2) soaked in lime water to make niacin available (aka Nixtamalization). I usually to a 1:2 ratio of lime water to cornmeal. I adjusted the water to 1/2 cup. I also altered it to use 1/2 cup buttermilk and 1/2 cup fresh milk, adding in the buttermilk with the grits so it wouldn't curdle. If your end product tastes bitter it means your cornmeal is rancid. It's very important to get cornmeal as fresh as possible (or grind it yourself). If you can't grind it yourself, make sure you buy it in sealed plastic pouches and store them in the fridge upon opening. item not reviewed by moderator and published
Live in nashville, and these grits are the truest thing you get! Incredible! item not reviewed by moderator and published
The aroma, texture and the taste is great until the bitterness hits. I'm not sure if its the cornmeal itself or something else. Can someone shed some light into this, why its bitter? I've had cheese grits before but it wasn't bitter. item not reviewed by moderator and published
Alton is my absolute favorite, but this was a little salty. I will make it again, and half the salt amount. I paired the cheese grits with cajun shrimp, delicious! item not reviewed by moderator and published
Do you rinse the cornmeal after soaking it overnight? Or do you cook it in the lime water? What type of strainer do you use to separate the meal from the water? item not reviewed by moderator and published

Not what you're looking for? Try:

Grillades and Baked Cheese Grits

Recipe courtesy of Emeril Lagasse