Cheese Grits

Total Time:
40 min
Prep:
10 min
Cook:
30 min

Yield:
about 4 to 6 side dish serving

Ingredients
  • 4 cups water or chicken broth, homemade or low sodium canned
  • 3 cups whole milk
  • 1 tablespoon kosher salt
  • 1/4 teaspoon cayenne pepper
  • 1 1/4 cups grits (not instant)
  • 1 1/2 cups grated sharp cheddar cheese (about 4 ounces)
  • 3 to 5 tablespoons unsalted butter
  • Freshly ground black pepper
  • 3 large eggs beaten (optional)
  • Copyright 2001 Television Food Network, G.P. All rights reserved.
Directions

In a medium saucepan, combine the water or broth, milk, salt, and cayenne and bring to a boil. Slowly whisk in the grits and lower the heat to a simmer. Cover and cook, stirring occasionally, until thickened, about 30 minutes.

Stir in the cheese and butter until evenly incorporated. Season with pepper to taste. Serve immediately.

Cook's Note: For Baked Grits: Preheat the oven to 350 degrees F. Cool the grits slightly, stir in the 3 beaten eggs. Transfer grits to a buttered deep casserole dish, smooth the top with a rubber spatula, and bake until just set and lightly browned, about 1 hour.

Remove from the oven and let cool for 5 minutes before serving.


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4.1 7
Kosher salt is half the strength of regular salt. I would still use only about a teaspoon of the Kosher. (Taste, taste, taste as you cook! item not reviewed by moderator and published
The recipe calls for 1 Tablespoon of salt-- way to salty!! Surely this must have called for a teasoon instead? With the cheese and low sodium chicken broth, I'm not sure any is needed. Anyone else have this experience? item not reviewed by moderator and published
My family loved them! item not reviewed by moderator and published
Wonderful and creamy! item not reviewed by moderator and published
I always refer to this recipe when I want to make cheesy grits. The last time I made it, I added the eggs and baked it, and the following morning fried up the cut portions until nice and golden-ANY oil is good for this-Oh...my....goodness! Crunch on the outside, creamy delicious on the inside with a wonderfully different flavor than the unbaked version. Keep it up Food Network kitchen chefs! item not reviewed by moderator and published
I love them a lot! item not reviewed by moderator and published
  item not reviewed by moderator and published

This recipe is featured in:

Breakfast for Dinner