Cheese Grits
- Yield: about 4 to 6 side dish serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 436
- Total Fat
- 23
- Saturated Fat
- 12
- Carbohydrates
- 38
- Dietary Fiber
- 2
- Sugar
- 9
- Protein
- 18
- Cholesterol
- 150
- Sodium
- 858
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
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)
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.
- Remove from the oven and let cool for 5 minutes before serving.
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.