Grits are a southern staple and if you haven’t tried them you definitely should. These grits are creamy and cheesy and make the perfect side dish for your southern brunch or dinner. They’re a perfect base for a lot of different dishes and can also be enjoyed alone as the ultimate comfort food.
- 2 Cups Milk
- 2 Cups Water
- 3 Tbs Butter
- 1 ¼ Cup Quick Grits
- 1 ½ tsp Salt
- 1 tsp Freshly Cracked Black Pepper
- 1 ½ Cup Cheddar Cheese, Shredded
- In a medium pot, bring milk, water, chicken stock, and butter to a boil over medium high heat. The milk will overflow the pot when it boils if you let it so keep an eye on it and use a 3 quart pot for this.
- As soon as the liquid comes to a boil, add the grits, salt, and pepper and reduce heat to medium low.
- Stir the grits pretty much constantly until they are thick and creamy – about 5 – 7 minutes. The grits will thicken more when you add cheese and as they cool.
- Once the grits are thick and creamy remove from heat and add half of the cheese.
- Stir the cheese into the grits until it melts fully and then repeat with the remaining cheese.
Keep stirring those grits while they’re cooking. The constant stirring develops the starches in the grain and gives it that creamy consistency.
Grits don’t reheat very well so keep them out of the freezer and make a fresh batch when you need your fix.
Stone Ground, Regular and Quick Grits are all the same thing, the names just refer to the size of the grind. Instant grits have been cooked, cooled and dehydrated into a powder. That’s why you only have to add water – you’re not cooking them, you’re reconstituting them.