Ingredients
- 6 cups water
- 6 cups milk
- 2 teaspoons salt
- 1 teaspoon freshly ground white pepper
- 4 tablespoons butter
- 1 1/2 cups stone ground white grits
- 1 pound grated white cheddar cheese
Directions
In a large saucepan, over medium heat, combine the water, milk, salt, pepper and 2 tablespoons of the butter. Bring the liquid to a gentle boil. Stir in the grits. Cook for 1 hour and 15 minutes, stirring occasionally. (**The grits will stick to the bottom of the pan, so make sure not to scrape the bottom of the pan. If the grits absorbed all of the water, add some hot water to thin out the grits.) Remove the pan from the heat and stir in the remaining 2 tablespoons butter and cheese. The grits can either be served immediately or prepared in advance and reheated. If preparing in advance, grease a pan with a teaspoon of butter. Pour the grits into the pan and reheat in a 400 degree F., for 15 minutes.
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By long916_11441248
South Bay Los A...
on July 25, 2010
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Had a bag of stone ground grits I bought at Williams-Sonoma a while ago. Couldn't find whatever recipe was in the catalog for them and no recipe on the bag. Found this one and thought it was too simple to be good and was almost going to add some ingredients too it, but resisted. I normally like to make recipes in their original form at first and then tweek it, but I'm glad I left it alone. Plenty of flavor, creaminess and richness to make me happy. I even used skim milk. Finally, a go to recipe for grits, now on my list of comfort foods.
By shannonwiant_11...
Sheffield Villa...
on December 28, 2008
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I've never made grits before and was hesitant, but I halfed this recipe for my husband and I and it turned out absolutely perfect! He commented that the grits tasted like those you would get at a high-end southern restaurant. They are a great addition to our dinner table!
By stravis2
Tampa, FL
on February 05, 2008
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Oddly enough, I couldn't find stone ground grits in Publix, and I thought that I would have no problem, but purchased non-instant (Quaker Oats 20-minute grits instead. Adjusted recipe measurements, but I still used milk AND butter as this recipe called for even though the QO's box didn't. I thought a pound of cheese was going to be way over the top, but it wasn't. The grits were very creamy with just the right amount of cheddar cheese flavor. Served them with Macadamia Nut Crusted Mahi and sauteed veggies and topped it all off with Creme Brulee. A magnificant dinner. Try these, their good!
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