Cheese Grits

Recipe courtesy Alton Brown, 2004

Show: Good EatsEpisode: True Grits

Rated: 4 stars out of 5Rate itRead users' reviews (33)

RECIPE
COMMENTS & REVIEWS(33)

Cook Time:
30 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 5 min
Inactive Prep: --
Cook: 30 min
Total:: 35 min

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Ingredients

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

Directions

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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Comments & Reviews

recipe Cheese Grits
Katherine Stafford, VA 11-22-2009
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My husband loves this
Rated: 4 stars out of 5

In 32 years of marriage, one of my southern husband's complaints is that I could never cook grits right. He loved this recipe... so much that I caught him in the kitchen scraping out the pot! This California girl can finally cook grits!Read more
recipe Cheese Grits
vanessa kissimmee, FL 10-28-2009
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Great Sunday Breakfast
Rated: 5 stars out of 5

I make this when I have extra time and it really is something I look forward too. I make it with whatever cheese i have on... hand, guerre, chedder , queso fresco, and it always come out creamy and delicious! I serve it with spam and eggs and i always clean my plate =)Read more
recipe Cheese Grits
Kendra Charlotte, NC 08-04-2009
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Great change from the ordinary
Rated: 5 stars out of 5

I thought the grits were great, and I'm from the South. They were a nice change of pace, and they were much more substantial... than your typical idea of grits. I also like that you can pretty much do anything with them. I added extra cheese (and less butter than called for), bacon, and sauteed diced peppers and onions. Yum!!! They are fluffy, filling, and they can certainly hold their own in any situation. Good with bacon and eggs, but also good with a nice steak. They are quite thick, so forget any ideas about the runny grits you sometimes come across. Don't think it's possible with this recipe.Read more
recipe Cheese Grits
Kyle Apex, NC 07-26-2009
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Not grits, but good
Rated: 3 stars out of 5

I just made this for my Atlanta-born wife who took three bites with a decidedly odd look on her face, set down the bowl and... declared. "Whatever this is, it isn't grits", followed moments later by "You've made cheesy paste!" It's not your standard grits. However, I'm liking Alton's idea about letting it set, stamping it out with a biscuit cutter and then serving it with meat; with some gravy, this might make a good accompaniment to ham or pork roast..Read more
recipe Cheese Grits
Creede Colorado Springs, CO 07-25-2009
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The greatest grits!
Rated: 5 stars out of 5

I am a New Orleanian living in Colorado and I really miss The South. When I saw this on Good Eats, I knew it would be... fantastic! And I was right! FANTASTIC!!Read more
recipe Cheese Grits
Kimberly Philadelphia, PA 02-28-2009
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Yum
Rated: 5 stars out of 5

I love grits and eat them all the time. I thought this was a yummy take on classic grits. The milk made them more creamy!