Creamy Stone Ground Grits

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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.

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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!

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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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Growing up in the south, I've eaten a LOT of grits. These are my new favorites! They are very rich with a great consistency. I've made them twice and everyone wanted the recipe.

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This recipe was wonderful! Easy to make. I made a big batch and we ate on them for days.