Creamy Cheese Grits
Here is the only recipe for basic cheese grits you’ll ever need. Distilled to their essence, grits are tender, satisfying, and endlessly versatile. Serve them plain with eggs or meat or dress them up with anything from fresh herbs and country ham to roasted garlic and sautéed mushrooms.
Recipe information
Yield
serves 6 to 8
Ingredients
Preparation
Step 1
Bring the water to a boil in a large saucepan over high heat. Add the salt and whisk the grits into the boiling water in a slow, steady stream. Reduce the heat to low and cook, stirring often, for 15 to 20 minutes, until the mixture thickens and most of the liquid is absorbed. Add the milk and continue to cook and stir for another 5 minutes, until the grits are tender and reach the desired thickness.
Step 2
Remove the grits from the heat and add the cheese and butter to taste, stirring until both are melted. Season with salt and pepper to taste and serve warm.
Know-how: Making Perfectly Cooked Grits
Step 3
For perfectly creamy grits with just a little bite, remove the grits from the heat when they are still a bit thin and loose—just a touch less creamy than you want. They will continue to cook and thicken as they cool. If they become too thick, just stir in a little more milk.
Sara’s Swaps
Step 4
I love the simplicity of this dish, but you can easily dress it up by adding creamy goat cheese, pepper Jack, or blue cheese and stirring in mixed fresh herbs, such as parsley, dill, thyme, and rosemary, along with corn or hominy and spinach or watercress for added color and texture. Top it off with crispy bacon or country ham, chopped toasted pecans, or roasted poblano chiles.
